Meghalaya Misa Mach Poora Bamboo Smoked Dried River Fish

Method

1. 1

   Clean and gut the small fish. Pat completely dry with kitchen towels.

2. 2

   Rub each fish with salt and turmeric.

3. 3

   Traditional bamboo smoking method: thread the fish on thin bamboo skewers.

4. 4

   Suspend the skewered fish inside a fresh green bamboo tube that has been slightly scorched at the bottom end. Smoke over a very slow fire for 45 to 60 minutes turning every 15 minutes until the fish are dried, golden and deeply smoky.

5. 5

   Oven method: place the fish on a wire rack over a roasting tray.

6. 6

   Bake at the lowest oven setting (100°C) for 60 to 90 minutes until completely dried and slightly golden. Add wood chips in foil at the bottom of the oven for smoke flavour.

7. 7

   Stovetop smoker method: set up a stovetop smoker with wood chips.

8. 8

   Smoke the fish on a rack for 40 to 45 minutes until dried.

9. 9

   Make the dipping accompaniment: mix finely chopped green chilli, grated ginger, lemon juice and a pinch of salt.

10. 10

    The smoked fish can be eaten immediately as a snack or stored in an airtight container for 2 to 3 weeks to use as a seasoning ingredient.