Smoked Salmon In A Wok

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 cup soy sauce
• 1/4 cup chinese rice wine or 1/4 cup dry sherry
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons granulated sugar
• 1 lb fresh sockeye salmon fillet
• 1/2 cup brown sugar, packed
• 1/3 cup uncooked long grain rice
• 1/4 cup chinese black tea, oolong tea
• 2 whole star anise
• 1 teaspoon cornstarch
• 4 teaspoons cold water

Recipe

• 1 in a mixing bowl, whisk together soy sauce, chinese rice wine, minced ginger and 2 teaspoons of sugar to make a marindade.
• 2 if using frozen salmon, thaw before using.
• 3 cut salmon crosswise into 1 inch wide strips and add to marinade; turn to coat and marinate for 10 minutes.
• 4 line a heavy duty wok with one large piece of aluminum foil letting the foil hang over the edge of the wok.
• 5 in a separate bowl, combine brown sugar, long grain rice, oolong tea and star anise for the smoking mixture.
• 6 spread mixture evenly in bottom of foil lined wok.
• 7 set a round wired rack over the mixture; should be about 1 inch above the mixture. if necessary, scrunch some aluminum foil into 4 balls and place on top of the mixture to elevate the wire rack.
• 8 place the wok, uncovered, over high-heat for about 5 - 8 minutes or until the mixture begins to smoke.
• 9 place the marinated salmon strips on the wire rack, skin side down.
• 10 place cover on wok, reduce heat to medium-low and continue to smoke until salmon strips turn a rich deep color, about 10 - 12 minutes. do not remove lid during the first 10 minutes of smoking time.
• 11 check for doneness with a fork; salmon should flake easily.
• 12 turn the heat off, remove wok to a cool element and let stand for 5 minutes before removing lid.
• 13 in a small bowl, stir together cornstarch and cold water until smooth.
• 14 meanwhile, pour the remaining salmon marinade into a small saucepan, and heat on medium-high heat and bring to boil.
• 15 slowly add cornstarch mixture to the marinade, stirring continuously until sauce thickens slightly, about 2 minutes.
• 16 serve salmon with a sprinkle of sauce, cooked rice and hot vegetables.