Hot Smoked Salmon

Serving 1-2 paxs
Preparation Time 45 mins
Skill Intermediate

3 tbsp Light Soy Sauce
1½ tbsp Chinese Rice Wine
1 tbsp Minced Ginger
2 tsp Sugar
500g Salmon Fillet
½ cup Brown Sugar
⅓ cup Uncooked White Rice
¼ cup Chinese Tea Leave
2 whole Star Anise

  1. In a mixing bowl, combine soy sauce, Chinese rice wine, minced ginger and sugar to make a marinade.
  2. Cut Salmon into 2 pcs and cover it with marinate. Marinade for 10 minutes.
  3. Line a wok with aluminium foil, ensure that the aluminium foil covers all surface of the wok.
  4. Combine the brown sugar, rice, tea leaves and star anise in a bowl and spread the mixture evenly onto the base of the aluminium foil.
  5. Set a round wire rack over the mixture. It should be about 2 cm above the mixture.
  6. Heat the wok over high heat for about 5-8 minutes or until the mixture begins to smoke.
  7. Place marinated salmon on the wire rack skin side down. Place on cover and reduce the heat to medium low. Do not remove the cover for 10 minutes.
  8. Check for doneness with a fork, the salmon should flake easily. If the salmon is not done, smoke for another 2 – 3 more minutes.
  9. Serve up with your favourite sides.
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