1 pound salmon, fillet, (with skin)
teaspoon finely grated ginger, root
teaspoon granulated sugar
1 tablespoon packed brown sugar
2 teaspoons soy sauce
teaspoon five-spice powder
cup tea leaf
cup white rice
2 tablespoons packed brown sugar
2 ounces salmon roe
1 teaspoon finely grated ginger, root
1 teaspoon lemon, juice
cup radish sprouts
Place a piece of foil, about size of salmon, on round wire rack that fits inside wok.
Poke several holes in foil; place salmon on foil.
Smoking:Line wok with foil.
Place tea leaves, rice, brown sugar and 1 tablespoon (15 mL) water on foil.
Add salmon; cover with lid.
Smoke for about15 minutes or until fish just begins to flake when tested with fork.
Remove and let cool.
Garnish:Meanwhile, in small bowl, mix salmon roe with sake; let stand for 2 minutes; drain.
Top with salmon roe mixture.