Tea-smoked yellowtail fish

Preparation

• Pat dry the fish and season with salt and pepper both inside and outside. Set aside.
• Prepare the smoking mix by combining the Demerara sugar, tea leaves and rice grain together.
• Place a heavy pan over high heat and lay large piece of aluminium foil to cover the entire base of the pan all the way up to the sides.
• Pour the smoking mix onto the foil and spread it out well.
• Place another piece of foil over the smoking mix and drizzle with olive oil and place the fish ontop. Drizzle with more olive oil.
• Cover pan tightly with the lid and smoke the fish over high heat for 15-17 minutes.
• Test with a chopstick for doneness. Serve fish with a wedge of lemon and some sauteed or roasted vegetables.