1 x 250g salmon fillet, skin on (fattier fish absorb more flavour)
Szechuan peppercorns, toasted and crushed
Smoking mixture (combined)
2 tbsp good quality tea leaves
2 tbsp raw rice
2 tbsp soft brown sugar
2 star anise
Heavy-duty iron wok with lid
Thick aluminium foil
Round metal cake rack, 24cm-28cm
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.