Hot-Smoked Green Tea Souli Wraps |

Posted on

17 September 2012


Micki Johnson

Hot-Smoked Green Tea Souli Wraps


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


  • Line the pot with aluminum foil
  • Open the teabags and pour green tea into bottom of foil-lined pot
  • Add rice and brown sugar to bottom of pot
  • Place strainer/steamer basket into pot
  • Lightly coat the souli fillets with oil, season them with salt and pepper, and place into strainer
  • 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)
  • 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
  • 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.
Cooks Note

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