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about one hundred and teng (one/two cup firmly packed) dark brown sugar one hundredg (one/two cup) SunRice White Long Grain Rice one/two cup black tea leaves about four star anise, bruised two cinnamon quills, crushed three x two hundredg snapper fillets, skinned, pin-boned four hundredg linguine about sixtyml (one quarter cup) extra virgin olive oil three cloves, garlic (Recipes by ingridients garlic) thinly sliced one, lemon (Recipes by ingridients lemon) zested, juiced one quarter cup roughly chopped flat-leaf parsley, plus extra, to serve two tablespoons roughly chopped dill, plus extra, to serve about sixtyg rocketStep one To smoke fish, combine sugar, rice, tea leaves, star anise and cinnamon in a bowl. Line a wok with two sheets of foil and spread the rice mixture evenly on foil. Heat over high heat for about five minutes or until rice mixture starts to smoke. Reduce heat to medium. Place a lightly oiled wok rack or round wire cake (Recipes by ingridients cake) rack in wok, then place snapper in a single layer on rack. Cover with a lid and smoke for twenty minutes or until cooked. Set aside for about five minutes. When fish is cool enough to handle, flake into small pieces. Step two Meanwhile, cook pasta (Recipes by ingridients pasta) (Recipes by ingridients pasta) in a large saucepan of boiling salted water for seven minutes or until al dente. Drain, reserving about sixtyml (one?about four cup) cooking water. Tea-smoked Snapper With Linguine Recipe. Step three Heat the oil in a large, heavy-based saucepan over medium heat. Add the garlic (Recipes by ingridients garlic) and cook for two minutes or until soft. Add the, pasta (Recipes by ingridients pasta) (Recipes by ingridients pasta) reserved cooking water, flaked fish and remaining ingredients, and cook, tossing occasionally, for three minutes or until well combined and rocket is slightly wilted. Season with salt and pepper. Step about four Divide among bowls and sprinkle with extra parsley and dill to serve..
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