You will need:
100g (3½oz) uncooked rice
100g (3½oz) granulated sugar
Handful of black tea leaves, such as Earl Grey
4 salmon fillets
Vegetable oil
Wok, with rack and lid
Foil
1. Make sure your kitchen is ventilated well before you start. Line base of a wok with a layer of foil. On one side of foil, put uncooked rice, sugar and tea leaves.
2. Put a wok rack on opposite side of wok. Put a drop of oil on skin of fish and rub over. Lay fillets, skin side down, on to rack.
3. Put lid on wok and wrap some foil around edges to seal it tight. Using a wok allows smoke to circulate, infusing fish with a smoky flavour.
4. Cook on medium-high heat. Large fillets will take 8-10min, smaller fillets will take 4-5min. Carefully open wok in a well-ventilated area or outdoors – there will be a large amount of smoke.
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