Opah belly, cut into even strips, about 1 inch wide and 1 inch thick
Marinade:
2 cups shoyu (soy sauce)
1 cup sugar
1 cup water
1 inch ginger, skinned and sliced
3 cloves garlic, peeled and left whole
2 small limes, washed and sliced
kiawe wood (Hawaiian mesquite)
Tools:
Meat smoker
Directions
Combine marinade ingredients in a large bowl with cover. Mix well and add opah belly. Place in fridge overnight.
Heat smoker to 200 degrees. Lay fish evenly on smoker rack. Smoke for 2.5 hours or until the fish develops a “bark” or a slightly browned and golden outer layer.
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