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Ingredients
Main Ingredient
- Opah belly cut into even strips, about 1 inch wide and 1 inch thick
Marinade
- 2 cups Shoyu
- 1 cup Sugar
- 1 cup water
- 1 inch Ginger skinned and sliced
- 3 cloves garlic peeled and left whole
- 2 Small Limes washed and sliced
- Kiawe Wood (Hawaiian mesquite)
Tools
Ingredients
Main Ingredient
Marinade
Tools
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Instructions
- Combine marinade ingreidents in a large bowl with cover.
- Mix well and add opah belly.
- Place in fridge overnight.
- Heat smoker to 200 degrees.
- Lay fish evenly on smoker rack.
- Smoke for 2.5 hours or until the fish develops a “bark” or a slightly browned and golden outer layer.
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