Maldivian Smoked Tuna

                                                        
                                                    
In Maldives, smoked tuna is an essential 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
Water

1. Heat about 1 ½ litres of water with 2 tbsp water. Bring to a boil.
2. Once the water starts to boil, bring the heat down to medium, and 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 10 minutes, until opaque. Switch off and remove the fish.
5. Place on a wire rack in your oven and cook at about 180 degrees 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.




Comments