Hot Wood-Smoked Salmon from Cheong Liew: Inside My Food by Cheong Liew
Cure the salmon first by sprinkling an equal amount of salt and brown sugar on the surface area of the fish and let it cure for 3 days, then smoke it in the ove
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Cooking tools:
- Oven
- Oven thermometer
- Baking sheet
- Airtight container
- Refrigerator
- Measuring spoon
- Aluminum foil
- Wood chip smoker box
- Chef's knife
- Cutting board
Ingredients
- salt
- sugar
- fish
- charcoal
- red-gum wood chips
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