Small river fish smoked in bamboo over a slow fire until dried and deeply flavoured — used as a seasoning ingredient and eaten as a snack across Meghalaya.
Ingredients
500g small whole river fish (small perch, hilsa or any small freshwater fish)
1 tsp salt
1/2 tsp turmeric
Fresh green bamboo tube for smoking (or use a stovetop smoker or oven method)
For the dipping accompaniment:
1 fresh green chilli — finely chopped
1 tsp ginger — finely grated
1 tbsp lemon juice
A pinch of salt
Method
Clean and gut the small fish. Pat completely dry with kitchen towels.
Rub each fish with salt and turmeric.
Traditional bamboo smoking method: thread the fish on thin bamboo skewers.
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.
Oven method: place the fish on a wire rack over a roasting tray.
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.
Stovetop smoker method: set up a stovetop smoker with wood chips.
Smoke the fish on a rack for 40 to 45 minutes until dried.
Make the dipping accompaniment: mix finely chopped green chilli, grated ginger, lemon juice and a pinch of salt.
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.