I bought a 750g rainbow trout yesterday and thought I'd try tea-smoking it. I hunted for recipes online and finally used one from The Spirit House Cookbook which we have at home. Line the bottom of a wok with 3 or 4 layers of foil. Add 200g black tea, 200g jasmine rice and 200g brown sugar. I also salted the trout as suggested in another recipe. Then cooked it on a little camp stove outdoors for a bit over an hour while watching out for the local cats! Don't try this indoors!
The fish turned out amazingly well. Peeled easily off the bone but still moist.
I served this up with jasmine rice cooked in coconut milk with lime juice, coriander and diced chilli, and a stir-fry of onion, asparagus, capsicum and green beans with 1 1/5 tbsp garlic, 2 tbsp ginger, 2 tbsp kecap manis, 2 tbsp fish sauce, 1 tbsp palm sugar, 1/2 tsp white pepper and slivered almonds (recipe said cashews) - spring onions as garnish. The stir fry was a bit strong for the fish, so I served them side by side. The fish needs a lighter accompaniment and would be excellent with an Asian salad.
I'll definited be smoking fish again!