Salted smoked fish from Chinese-American Barbecue: Big-Flavor Asian BBQ from the Smoke Queen (page 216) by Winnie Yee

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • coarse kosher salt
  • Show all ingredients...
  • Serves : 18 to 20

  • EYB Comments

    Can substitute pomfret, mackerel, branzino, or red snapper for sea bream, and sea salt for coarse kosher salt; fish is dry brined and refrigerated overnight before smoking.

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Notes about this recipe

  • Eat Your Books

    Can substitute pomfret, mackerel, branzino, or red snapper for sea bream, and sea salt for coarse kosher salt; fish is dry brined and refrigerated overnight before smoking.

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