Cut in half and place in a good quality plastic container.
In a small saucepan, heat the pickle ingredients until sugar and salt have dissolved.
Pour warm mixture over radishes. Make sure the radishes are submerged in the pickle liquid.
Allow to pickle for at least 48 hours. May be kept for up to one month.
To smoke
Soak wood chips in water for 15 minutes.
In a smoker, light the charcoal and leave lid on until the temperature is 120 – 130°C.
Place the wood chips over the charcoal and place the fish inside the smoker making sure that there is no direct heat from the charcoal hitting the fish.
Smoke fish for 15 – 20 minutes while keeping an eye on the temperature (needs to stay at 120 – 130°C).
Remove fish and allow to rest for a couple of minutes.
To serve
Remove radish from the pickling liquid.
Place smoked fish on a serving platter and place pickles with the fish.
