Instructions: Cut fish crosswise to make 3-inch square pieces. Combine marinade ingredients in a bowl. Add fish and stir to coat. Let stand for 10 minutes.

Combine smoking mixture ingredients and spread evenly in a foil-lined wok. Set a round cake rack over smoking mixture. Place fish on rack and place wok over high heat.

When mixture begins to smoke, cover wok with a foil-lined lid; reduce heat to medium-low and smoke until fish flakes with a fork, 7 to 8 minutes.

Turn off heat and allow to sit with lid on for 5 minutes. Serve fish hot or cold, garnished with melon.

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