Recipe Courtesy Martin Yan from cookbook, Martin Yan’s Quick and Easy
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.
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.
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.
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.
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.