¼ cup soy sauce (60 ml)

¼ cup Chinese rice wine or dry sherry (60 ml)

1 tablespoon minced ginger (15 ml)

2 teaspoons sugar (10 ml)

1 pound salmon fillets, cut crosswise into 1-inch wide pieces (454 grams)

½ cup packed brown sugar (125 ml)

⅓ cup uncooked long-grain rice (75 ml)

¼ cup black or oolong tea leaves (60 ml)

2 whole star anise

½ teaspoon (2 ml) cornstarch dissolved in 2 tsp (10 ml)


1. Combine soy sauce, Chinese rice wine, ginger and 2 tsp. sugar in a bowl for marinade. Add salmon and turn to coat. Let stand for 10 minutes.

2. Line a stir-fry pan or frying pan and the inside of pan lid with foil. Combine brown sugar, long grain rice and black tea leaves for the smoking mixture and spread evenly in pan.

3. Set a round cake rack over smoking mixture. Remove fish from marinade and place on rack. Pour marinade into a small saucepan and set aside.

4. Place the stir-fry pan, uncovered, over high heat. When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep colour, about 10 minutes. Turn off heat. Let stand for 5 minutes or longer before removing lid.

5. Bring reserved marinade to a boil. Add cornstarch solution and cook, stirring, until sauce thickens. Serve fish hot with sauce or serve without sauce at room temperature.

See more: Dinner, Fish, Main, Stir Fry

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