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Tuesday, July 14, 2009

Maldivian Smoked Tuna

In Maldives, smoked it a store cupboard staple in almost all homes . It’s made by poaching the fish in boiling water for about 10 minutes , traditionally over an open fire stove. Then it is taken out and left to dry over the fire stove on a rack just over the stove , known as a dhumashi, thus giving it its distinctive smokey flavour.
Some people dry them out in the hot sun, but they get too dried up and are known as dried tuna .

To make your own smoked tuna you need :
1 whole tuna or a tuna fillet , cleaned and skinned.
2 tbsp Salt

1.Heat about 1 ½ litres of water with 2 tbsp water.
Bring to a simmer , cook over low heat.
2.Carefully add your fish fillet(s) , and let it simmer .
3.Skim the scum that forms on top with a ladle.
4.Cook for about 5- 10 minutes , until opaque . Switch off and remove the fish.
5.Place on a wire rack in your oven and cook at about 180 degree Celsius for about 30 minutes.
6.Cool and wrap tightly with a cling film or foil and store in the fridge till needed

Cleaned and prepacked tuna are available now in local shops in Maldives. They are a bit tough so soak the fillets in hot water for about 5-10 minutes , before you slice them.

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