- 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 1To 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 2Meanwhile, 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 3Heat 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 4Divide 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