Rooibos Smoked Silver


  • Fresh Silver Fish three to four 180 – 200g portions (trimmed and deboned)
  • 6 – 8 rooibos teabags
  • 100g brown sugar
  • Heavy duty foil
  • 100ml extra virgin olive oil
  • Salt and pepper
  • 4 Medium oranges, 3 Medium ruby grapefruit


  1. Season fish lightly with salt & pepper
  2. Place seasoned fish in metal rice strainer
  3. In a heavy based medium pot, cover the inside bottom of pot with foil, then sprinkle rooibos (out of tea bag) and brown sugar.
  4. Put on a low to medium heat, place rice strainer with fish inside.
  5. Cover strainer with a lid and wrap entire top with foil, making sure NO SMOKE ESCAPES.
  6. Once a good smoke is accomplished allow to smoke on the stove for 5 minutes before removing off the heat while still covered.  Keep covered off heat for a  further 10 minutes.
  7. Remove fish from smoke and allow to cool off at room temperature.
  8. Set smoked fish aside.
  9. Peel and segment oranges and grapefruit keep aside and separate, keep left over segmented oranges and grapefruit
  10. Squeeze through a fine strainer into a bowl the juice from the leftover segmented oranges and grapefruit.
  11. In the bowl of freshly squeezed juices, slowly and gradually pour in olive oil, whilst whisking continuously until all the oil is whisked in.
  12. Season with salt and pepper whisk again
  13. Set aside
  14. 2 medium sized fennel bulbs washed and trimmed
  15. Finely slice fennel bulbs and place sliced fennel in a large bowl, gradually drizzle with orange and grapefruit dressing and season with salt and pepper.
  16. Mix through and make sure all the fennel is lightly coated with dressing.
  17. Place a small handful of dressed fennel in a salad bowl, place segments of orange and grapefruit in and around the fennel place smoked fish on top and enjoy!