1/ 4 cup light soy sauce
1.5 T. dry Sherry
1 T kosher salt
Combine these in a low shallow glass dish.
4 quarter size rounds of fresh ginger. (Save peels for smoking.) Crush with a large knife, and add to above.
1.25 – 1.50 lbs salmon. Lay on mixture, turn to coat. Refrigerate for one hour. Turn after 30 minutes.
Remove salmon from the marinade and let dry on a rack for 15 minutes.
Line your wok with a double layer of aluminum foil, leave 4 inch overhang. Line lid the same way.
In a small bowl combine:
1 T dry lemon grass
1/ 3 cups black tea leaves
1/ 3 cup uncooked white rice
1/ 3 cup brown sugar
1 cinnamon stick
4 2inch strips of ginger peelings
Place the above in the bottom of the wok. Place a rack one inch above the smoking mixture.
Place salmon on the rack.
Set the wok over hight heat and cook until the sugar bubbles and it smokes in several places. Cover with the top and crimp the alumunum foil all around leaving a one inch wide opening.
Cook for 10 minutes. Turn off the heat and let sit 5 minutes.
Serve on dark bread with the following sauce and thinly sliced cucumbers or watercress and sliced scallion garnish.
1/ 2 cup mayonnaise
1 tsp sesame oil
1 tsp lemon juice
Topics: Recipes |