4 (5 ounce) portions cod
4 cups water
5 tablespoons salt
½ cup hickory wood chips
4 lemon wedges
Double decker bamboo steamer
Salt and pepper
Place a large pot of water over high heat to bring to a boil. Place a bamboo steamer on top of pot.
Mix water and salt in a large bowl and stir with a whisk to dissolve the salt. Place the fish in salt water brine and let it sit in the refrigerator for 20 minutes. Do not let the fish sit in the brine for longer. Remove fish and place it on a plate lined with paper towels or rack over a baking sheet. Discard the brine and pat the fish dry. Next, season the fish on both sides with salt and pepper.
Make a tinfoil nest and place wood chips in tin foil tray. Place the tin foil tray on the bottom layer of a bamboo steamer that is on top of the pot of boiling water. Or, if you are nervous about lighting the chips so close to the bamboo steamer, you could also take the tinfoil tray with woodchips and place it in a metal bowl or baking dish. If you use this method, move the tin foil tray to the bottom bamboo bowl once flame is blown out.
Light the chips in tinfoil tray placed within the bottom steamer on fire and let them burn for 1 minute or until they are charred and there is very visible smoke. Blow out the flames.
The smoke needs to escape through the holes of its steamer basket to flavor the fish so you do not want to cover all the holes with the foil tray of chips. Fold the corners of the foil over if necessary. Quickly top the bottom steamer with smoking woodchips with the second portion of the bamboo steamer containing the cod. Cover with the lid and steam the fish for 4-6 minutes or until a cake tester inserted into the thickest par of the fish comes out warm. Remove the fish from the steamer before testing with a cake tester as the steam can be very hot. Fish can be served with a lemon wedge.