To smoke the salmon:

Australian Women’s Weekly NZ - - THE BODY SPECIAL -

Line a wok or stove­top smoker with 2 squares of heavy-duty foil. In a small bowl, com­bine the rice, tea leaves, brown sugar, star anise, gin­ger, pep­per­corns and cin­na­mon, and spread the mix­ture on top of the foil. Fold the edges of the foil over the mix­ture to make a packet. Heat over medium-high heat un­til it starts to smoke. Put a wire rack or metal veg­etable steamer over the smok­ing spices and place the salmon on top. Lightly coat with cook­ing spray and cover the wok with a lid. Re­duce the heat to low and smoke for 20 min­utes, or un­til the salmon is a beau­ti­ful ma­hogany colour and just cooked through. Cook­ing time will vary de­pend­ing on the thick­ness of the fish. Serve driz­zled with the sesame oil and scat­tered with the spring onions, co­rian­der and black sesame seeds.

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