Tea Smoked Salmon

I have been meaning to try smoking duck in the wok for years (even since I had some gorgeous tea smoked duck at the Clifton Sausage), so tonight was the night.

Mainly because I thought it would be healthy than frying it, or smearing it in Pesto before popping it in the oven (if you've not tried that before you need to!!); and I really need to lose some weight.

So for those who are interested this is what I did.

Marinated the salmon in some magi sauce (the bottled stuff like soy).
Lined the wok with tin-foil.
Added the contents of about 15 to 20 teabags, about 2 tablespoons of uncooked white rice, about the same of brown sugar; and some crushed star anise.
Pop this into the wok.
Full heat for about 5 minutes, till it started to smoke.
fish on a rack above the tea, lid on, reduced the heat a bit, and left for 10 minutes.
Checked after about 10 minutes, decided it looked done.
Left the lid on for , and the heat for about 1 more minute.
Then no heat for 5.

Served with some boiled rice (and some hot banana sauce).

Yum.

Now, I just need to open every window in the house to get rid of the smoky smell.

Another plus point, is it has really stripped the wok of all the burnt on food :)