Caribbean-style whole smoked fish – detailed recipe cooking. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 weighted and washed whole red perch (1.6-1.8 kg.)
- 3 tbsp. l coarse salt
- 1 tbsp. l crushed black pepper
- 1 chopped red bell pepper
- 1 thinly sliced yellow bell pepper
- 1 thinly sliced head of onion Vidal or other sweet Luke
- 1/4 Art. chopped cilantro
- 1/4 Art. ginger chopped into thin strips
- 1 tbsp. l chopped garlic
- 2 tbsp. coconut milk
- 1 peeled and partitioned and chopped into small pieces diced Jamaican pepper Scotch bonnet (please put on gloves!)
- 1/2 tbsp. dark rum
- 1/4 Art. lime juice
- 2 tbsp. l cane or dark brown sugar
- 1/2 tbsp. olive oil
- 1 tbsp. Mosquito wood chips (soak in water for 1 hour)
Recipes with similar ingredients: red snapper, sweet pepper, onions, garlic, ginger root, chili pepper, lime juice, brown sugar, coconut milk, rum
Recipe preparation:
- Make 4-5 deep diagonal on both sides of the fish pulp notches. Salt and pepper the perch outside and inside. In a bowl mix red pepper, yellow pepper, onion and cilantro. Put the perch in great baking dish. Stuff fish with onion and peppers a mixture. Combine ginger, garlic and Scotch pepper in a small bowl. bonnet. Rub the fish inside and out with this mixture, rub in incisions on each side.
- In a separate bowl, mix coconut milk, dark rum, juice lime, brown sugar and olive oil. Pour the mixture onto the fish and cover the mold with cling film. Before smoking marinate in the refrigerator for 2 hours. Turn the fish over in the process pickling 3 times. Create an indirect heating zone on the grill (coals spread along the edges of the grill, and put the fish in the center), on the coals sprinkle with mesquite chips. Put the pickled perch in fish basket and grill it. Close the grill and cook the fish for 45-60 minutes until the flesh begins to separate bones.
