Recipe Ingredient
- Tea-smoked Salmon
- 1 x 250g salmon fillet, skin on (fattier fish absorb more flavour)
- Vegetable oil
- Szechuan peppercorns, toasted and crushed
- Salt
- Smoking mixture (combined)
- 2 tbsp good quality tea leaves
- 2 tbsp raw rice
- 2 tbsp soft brown sugar
- 2 star anise
- Equipment
- Heavy-duty iron wok with lid
- Thick aluminium foil
- Round metal cake rack, 24cm-28cm
Instructions
- Line the inside of the wok with a double layer of foil so that it comes about 8cm up the sides of the pan. Spread smoking mixture in base of wok.
- Grease baking rack and set on top of the mixture.
- Pat the fish dry with paper towels, then rub with oil and season to taste with salt and pepper on all sides. Place, skin side down, on the rack.
- Place lid on the wok and crimp the excess foil around it tightly.
- Turn the heat to high. When smoke appears (it takes about 3 minutes), turn heat down to low and smoke for 15-20 minutes depending on thickness of fish.
- Then turn off the heat and leave undisturbed for 5 mins.
- Open the lid outdoors if possible as there will be residual smoke.
