Tea-smoked snapper with linguine

Tea-smoked snapper with linguine
  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

Smoking fish is easy, says Marion Grasby – it’s catching it that’s the challenge! But however you land your catch, you should give this delicious recipe a whirl.

Featured in
Snapper recipes, Dinner party recipes


  • 110g (1/2 cup firmly packed) dark brown sugar
  • 100g (1/2 cup) white long-grain rice
  • 1/2 cup black tea leaves
  • 4 star anise, bruised
  • 2 cinnamon quills, crushed
  • 3 x 200g snapper fillets, skinned, pin-boned
  • 400g linguine
  • 60ml (1/4 cup) extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 lemon, zested, juiced
  • 1/4 cup roughly chopped flat-leaf parsley, plus extra, to serve
  • 2 tablespoons roughly chopped dill, plus extra, to serve
  • 60g rocket


  • Step 1
    To smoke fish, combine sugar, rice, tea leaves, star anise and cinnamon in a bowl. Line a wok with 2 sheets of foil and spread the rice mixture evenly on foil. Heat over high heat for 5 minutes or until rice mixture starts to smoke. Reduce heat to medium. Place a lightly oiled wok rack or round wire cake rack in wok, then place snapper in a single layer on rack. Cover with a lid and smoke for 20 minutes or until cooked. Set aside for 5 minutes. When fish is cool enough to handle, flake into small pieces.
  • Step 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water for 7 minutes or until al dente. Drain, reserving 60ml (1?4 cup) cooking water.
  • Step 3
    Heat the oil in a large, heavy-based saucepan over medium heat. Add the garlic and cook for 2 minutes or until soft. Add the pasta, reserved cooking water, flaked fish and remaining ingredients, and cook, tossing occasionally, for 3 minutes or until well combined and rocket is slightly wilted. Season with salt and pepper.
  • Step 4
    Divide among bowls and sprinkle with extra parsley and dill to serve.


This dish is great as a main, or as an easy and impressive dinner-party starter. For the latter, it will serve 6.

  • Author: Marion Grasby
  • Image credit: Steve Brown
  • Publication: MasterChef

Source: taste.com.au


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