Contrary to popular belief, crocodile does not taste like chicken! It has a unique, gamey flavour and texture. It’s also incredibly healthy, being low in fat and high in protein. In fact, crocodile fillets contains twice the protein of skinless chicken fillets. It’s also dense in amino acids, potassium and magnesium too. A real healthy choice indeed.
You can buy crocodile from plenty of gourmet butchers and other fine food stores, its becoming more and more popular. Frozen fillets work just as well as fresh.
This recipe is unique, quick and easy as crocodile cooks really fast.
- Crocodile steaks, about 200g per person
- Bradley Maple Syrup
- Smoke Shack Fish rub
- Smoke Shack Smoked Salt
- Bradley Maple bisquettes. Alternately Alder or Pacific Blend
- Baking paper
- Cooking Spray
- A bunch of bok choy or kai lan
- Oyster sauce
- Soy sauce
- Jasmine rice
- Sweet chilli sauce
- Coat crocodile steaks in maple syrup using a pastry brush
- Coat liberally with both the Fish Rub and Smoked Salt all over and massage well into the flesh
- Place on a tray, cover with cling film and place in the fridge overnight to marinade
- Preheat smoker to 92C/197F
- Oil a rack with cooking spray. Place steaks onto baking paper, place on oiled rack, place rack in the middle or lower rack of the smoker
Smiddys Tip: Use the spare racks up the top of your smoker to smoke your entrees at the same time. See my Smoked Camembert recipe for some inspiration!
6. Smoke/cook for 2 hours
Smiddys Tip: Crocodile steaks are low in fat and come with the skin already removed. Overcooking can result in a tough, dry product, so resist the temptation to cook the fillets for a longer period
7. Cook rice according to pack instructions
8. Steam bok choy or kai lan with oyster sauce
Make a bed of jasmine rice, place crocodile on top and arrange the asian greens around the fillet.
Serve with with sweet chill sauce and soy sauce.