Arunachali Smoked Fish

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Recipe

Ingredients

250 grams	fresh fish (preferably river fish)
2 tablespoons	mustard oil
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	salt
1 cup	banana leaves
1 cup	firewood chips (for smoking)

Instructions

1. 1 Clean the fish thoroughly and cut it into medium-sized pieces.
2. 2 Marinate the fish pieces with turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
3. 3 Heat the mustard oil in a pan until it starts to smoke, then reduce the heat.
4. 4 Add the marinated fish pieces to the pan and sear them lightly on both sides.
5. 5 Remove the fish from the pan and let it cool slightly.
6. 6 Wrap each piece of fish in a piece of banana leaf, ensuring it is completely covered.
7. 7 Prepare a smoking setup using a deep pan or a wok with a lid. Place the firewood chips at the bottom and set a wire rack over them.
8. 8 Place the wrapped fish on the wire rack, cover the pan with a lid, and smoke the fish on low heat for about 20-25 minutes.
9. 9 Once smoked, remove the fish from the pan and unwrap the banana leaves.
10. 10 Serve the smoked fish hot with steamed rice or as a side dish.