Sweet Chili Smoked Rockfish
A few weeks ago, frequent customer Glenn Thill brought some smoked rockfish on the boat that was great: sweet, not too dry, good flavor. You wanted another piece after trying it. Glenn shared the ingredients with Capt. Andy, who tried a few versions before settling on this recipe.
1 cup Yoshida’s original sweet teriyaki sauce
1 cup brown sugar
1/3 cup soy sauce
1/4 cup Worcestershire sauce
For those who like a more salty flavor, increasing the soy sauce to half a cup, or adding 1/3 cup salt is optional.
Cut the rockfish into small pieces, roughly three or four pieces per fillet.
Brine in the Yoshida’s, brown sugar, soy sauce, Worcestershire sauce mixture for at least 12 hours.
Without rinsing place on a drying screen for one hour.
Smoke, with three pans of chips, for 4 to 8 hours. Brush with sweet chili sauce and continue smoking until fish is done. You will know when fish is done when it easily breaks apart and turns from a translucent color to white inside.
We’ve tried lots of smoked rockfish recipes. Rockfish tends to dry out quickly, and also can easily by too salty. This brine yields a moist piece of rockfish with a firm texture without being stringy.
To catch a limit of rockfish to make your own smoked rockfish, visit our web site, www.brookingsfishing.com, or call our booking office, (541) 813-1082.