Posted on

17 September 2012

by

Micki Johnson

For the fish

4 large Souli fillets (approximately 3-4lb. Souli)

4 green tea teabags

4 fl oz. white rice

3.5 oz. demarara sugar

Canola oil

Salt and pepper

For the wraps

Six white flour tortilla shells, or your favourite wrap

4 oz. mayonnaise or yoghurt

10 cherry tomatoes, quartered

10 black olives, pitted and chopped

2 spring onions, sliced

2 oz. feta cheese, crumbled

Juice of one lime

handful of mint, roughly chopped

salt and pepper to taste

1

Line the pot with aluminum foil
2

Open the teabags and pour green tea into bottom of foil-lined pot
3

Add rice and brown sugar to bottom of pot
4

Place strainer/steamer basket into pot
5

Lightly coat the souli fillets with oil, season them with salt and pepper, and place into strainer
6

Tightly cover the pot with lid and put over a high heat (note: things will get smoky, so this is best done outside, or under an extractor fan)
7

Leave pot over high heat until smoke starts to escape from under the lid. Don’t open the lid!!! Turn off the heat, and leave fillets to smoke for 30 minutes
8

After fillets have smoked for 30 minutes, open lid, remove souli fillets (which should now be cooked and easily flaked, with a brown smoke coating), and store for use in later recipes.