·         Kahwai Fillets with skin on

·         Bradley Demerara Cure (or Sugar/Honey Cure)

·         Brown Sugar or Maple Syrup

·         Garlic powder

Preparation

1.      Lightly Sprinkle Bradley Demerara cure over fish fillets

2.      Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight

3.      Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

1.      Preheat the http://thesmokehouse.co.nz/product-category/smokersbradley-smoker/" rel="nofollow - Bradley Smoker to between 65°C and 85°C (150°F and 200°F).

2.      Dry at 60°C (140°F) with no smoke until the surface is dry. This will require at least one hour.

3.      Raise temperature to 71°C (160°F), using http://thesmokehouse.co.nz/product/bradley-smoker-alder-bisq-48-pack/" rel="nofollow - Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.

4.      If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.