I’ve been cooking a recipe recently of my own creation that I really like, and there isn’t much similar on the internet, so I’m sharing the recipe here. It’s a combination of two great things – hot-smoking fish with wood chips in a stovetop smoker, and the fermented flavors of Hunanese cuisine. Smoked fish and duck are common flavors in Chinese cooking. Tea-smoked duck is common on Chinese menus in America, and Chinese cookbooks have recipes like Steamed Smoked Fish with Black Beans...
