Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse the 2 kilograms of whole tilapia thoroughly, pat them dry, and score their sides with a few diagonal cuts, then rub lightly with 1 tablespoon of cooking oil.

2. 2

   Combine 4 tablespoons of white miso paste, 2 tablespoons of tamarind paste, 1 tablespoon of palm sugar, 2 tablespoons of fish sauce, 4 minced garlic cloves, 1 inch piece of grated fresh ginger, 1 inch piece of grated fresh galangal, 1 thinly sliced lemongrass stalk, 3 thinly sliced kaffir lime leaves, and 2 tablespoons of lime juice in a bowl to create the glazing mixture.

3. 3

   Generously apply half of the miso-tamarind glaze inside the fish cavities and all over the scored skin, ensuring it's evenly coated, then let the fish marinate at room temperature for 30 minutes.

4. 4

   Prepare your smoker by preheating it to a consistent temperature of 225°F (107°C) and adding 2 cups of your chosen wood chips for smoke.

5. 5

   Place the marinated fish directly on the smoker grates and smoke for 1 hour, then begin brushing the remaining half of the miso-tamarind glaze onto the fish every 20 minutes.

6. 6

   Continue smoking for another 1 hour, or until the internal temperature of the thickest part of the fish reaches 145°F (63°C), ensuring a flaky texture and deep smoky flavor.

7. 7

   Carefully remove the smoked fish from the smoker and let it rest for 5 minutes before serving hot.