My very own Mary Poppins – Kait, who looks after my girls whilst I’m busy working, brought me 2 lovely rainbow trout that her father Mick caught in Jindabyne NSW. Thanks Mick!

I thought I’d try my hand at tea smoking them, which is much more subtle than using wood chips and is easier too, given that you’ve probably already got all the equipment you need on hand.

You'll Need

  • 1 cup loose leaf black tea leaves
  • 1/2 cup rice
  • 1/2 cup brown sugar
  • 2 whole trout


Before you start make sure you have a large wok or deep fry pan with a lid.
Line the base of the wok with 2 sheets of aluminium foil.
Mix together the rice, brown sugar and tea and pour this mixture into the lined wok.
Lightly grease a wire baking rack and place this on top of the wok.
Place the wok over a high heat in a well ventilated area. I did mine outside as my BBQ has a wok burner.
Once the tea mixture begins to smoke, gently place the fish on the rack, cover with a lid or tent of foil and smoke for 30 minutes or until cooked through.
Allow the trout to cool, and gently peel away the skin (it comes off really easily). The fillets on either side of the bone should come off easily too, but take care to remove any other small bones.
The trout is magnificent tossed through pasta or salads.


  1. Sounds lovely, do you keep it on a high heat after you put the fish in? or do you turn it off? or turn to low? Rosie

  2. The flavour is really delicate, a gentle smoky flavour – utterly delicious!

    Rosie – Start it off on a high heat and turn it down to moderate, if cooking inside. My BBQ wok burner doesn't have a high flame like my inside cooker.

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