Savory Asian-Style Smoked Pike Fillet
Nutritional value per serving
Calories280kcal
Carbs5gram
Fat8gram
Protein35gram
Ingredients
- Pike fillets (fresh, skin on preferred)500 g
- Soy sauce (preferably low sodium)3 tbsp
- Sesame oil (toasting imparts nutty flavor)1 tbsp
- Honey (for subtle sweetness)1 tbsp
- Fresh ginger (grated)1 tbsp
- Garlic cloves (minced)2 piece
- Rice vinegar1 tbsp
- Chili flakes (adjust to taste)1/2 tsp
- Green onions (sliced for garnish)2 piece
- Wood chips for smoking (preferably fruitwood like apple or cherry)a handful n/a
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
This Asian-style smoked pike fillet recipe is perfect for home cooks who want to add an exotic smoky flavor to their fish using simple ingredients and kitchen tools. The smoky aroma combined with the savory Asian marinade creates a mouthwatering dish ideal for family dinners or special occasions. The recipe costs approximately $12 USD, €11 EUR, £9 GBP, or ₹900 INR for the ingredients. It contains about 280 kcal per serving, suitable for pescatarian diets. This recipe is of medium difficulty and takes about 3 hours including preparation, marinating, smoking, and resting time. Safety is emphasized with guidance on internal temperature and proper food handling to enjoy your dish without worry.
Preparation instructions
Prepare the marinade
1In a bowl, combine soy sauce, sesame oil, honey, grated ginger, minced garlic, rice vinegar, and chili flakes. Mix well until the honey dissolves, creating a balanced Asian-inspired marinade.
Marinate the pike fillets
2Place the pike fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fish to coat evenly. Seal and refrigerate for 1 to 1.5 hours to let flavors penetrate, turning occasionally for even marination.
Preheat the smoker or prepare smoking setup
3If using an electric or charcoal smoker, preheat it to around 90-110°C (195-230°F). Soak wood chips in water for 30 minutes before adding to the smoker to ensure steady smoke production.
Smoke the pike fillets
4Remove fillets from marinade and pat dry lightly to remove excess moisture. Place the fillets skin-side down on the smoker rack. Smoke for about 45 to 60 minutes, maintaining temperature between 90-110°C, until the internal temperature reaches 63°C (145°F), the safe internal temperature for fish, ensuring it is fully cooked and safe to eat.
Rest the smoked fillets
5Take the fish off the smoker carefully. Let it rest for 5-10 minutes before serving. This lets juices redistribute and enhances flavor.
Garnish and serve
6Sprinkle sliced green onions over the smoked pike fillets before serving. Serve with steamed rice or vegetables as desired.
Cooking Tips
1Use fresh pike fillets with skin on to retain moisture and add flavor during smoking.
2Ensure wood chips are soaked properly to avoid quick burning and harsh smoke flavor.
3Monitor smoker temperature closely; keeping it low and steady ensures gentle cooking and smokiness.
4Use a digital food thermometer to check that the fish reaches an internal temperature of 63°C (145°F), assuring it is safe to eat.
5Avoid cross-contamination by using separate utensils and cutting boards for raw fish and cooked dishes.
6If you don't have a smoker, you can create a DIY smoker with a grill and a foil packet of soaked wood chips placed on the coals or heat source.
Equipment Needed
- Smoker or grill with smoking capability
- Mixing bowls
- Measuring spoons
- Digital food thermometer
- Knife and cutting board
- Tongs or fish spatula
- Soaking container for wood chips
- Serving plate
Shopping List
- [ ] Pike fillets (fresh, skin preferred) - approx. $8 - Choose firm, fresh fish with a mild smell.
- [ ] Soy sauce (low sodium recommended) - approx. $1.5 - Look for naturally brewed for better flavor.
- [ ] Sesame oil - approx. $3 - Use toasted sesame oil for authentic taste.
- [ ] Honey - approx. $2.5 - Pure honey adds natural sweetness.
- [ ] Fresh ginger - approx. $0.5 - Select firm, smooth skin ginger.
- [ ] Garlic cloves - approx. $0.5 - Fresh garlic bulbs are best.
- [ ] Rice vinegar - approx. $1.5 - Unseasoned rice vinegar preferred.
- [ ] Chili flakes - approx. $0.5 - Adjust quantity to your spice preference.
- [ ] Green onions - approx. $1 - Fresh and crisp for garnish.
- [ ] Wood chips for smoking (apple or cherry) - approx. $5 - Choose food-grade chips.
Total cost approx.: $12 - $15 depending on local prices.
FAQ
Can I use frozen pike fillets for this recipe?
Yes, you can use frozen pike fillets. Ensure you thaw them completely in the refrigerator before marinating and smoking for best results and food safety.
What if I don't have a smoker?
You can create smoke flavor using a grill by placing soaked wood chips in a foil packet with holes and placing it over the heat source while cooking. Alternatively, a stovetop smoking method can be used with a smoking pan.
How do I know when the pike is fully cooked and safe to eat?
Use a digital food thermometer and ensure the internal temperature of the fish reaches 63°C (145°F). The flesh should also be opaque and flake easily with a fork.
Can I substitute pike with another fish?
Yes, firm white fish like trout or bass can be substituted, keeping in mind different cooking times due to thickness and fat content.
How should leftover smoked pike be stored?
Store leftovers in an airtight container in the refrigerator and consume within 2 days for freshness and safety.