Orange and herb yoghurt dressing
Tea-smoked ocean trout
1.To make orange and herb yoghurt dressing; blend or process ingredients until chopped finely; season to taste.
2.Combine tea, sugar, seeds and rind in small bowl.
3.Line a wok, large saucepan or flameproof dish with three layers of foil. Spread tea mixture over base of wok. Place either a small wire rack or a bamboo or metal steamer over the tea mixture; heat until mixture starts to smoke. Place a piece of baking paper on rack, place fish, flesh-side down, on paper. Cover wok; smoke over medium heat about 25 minutes or until trout is cooked through.
4.Serve fish with dressing.
Serve with a green salad.Note