Smoked Salmon In A Wok - cooking recipe

Ingredients

1/2 cup soy sauce
1/4 cup chinese rice wine or 1/4 cup dry sherry
1 tablespoon minced fresh gingerroot
2 teaspoons granulated sugar
1 lb fresh sockeye salmon fillet
1/2 cup brown sugar, packed
1/3 cup uncooked long grain rice
1/4 cup chinese black tea, Oolong Tea
2 whole star anise
1 teaspoon cornstarch
4 teaspoons cold water

Preparation

In a mixing bowl, whisk together soy sauce, Chinese rice wine, minced ginger and 2 teaspoons of sugar to make a marindade.
If using frozen salmon, thaw before using.
Cut salmon crosswise into 1 inch wide strips and add to marinade; turn to coat and marinate for 10 minutes.
Line a heavy duty WOK with one large piece of aluminum foil letting the foil hang over the edge of the WOK.
In a separate bowl, combine brown sugar, long grain rice, Oolong tea and star anise for the smoking mixture.
Spread mixture evenly in bottom of foil lined WOK.
Set a round wired rack over the mixture; should be about 1 inch above the mixture. If necessary, scrunch some aluminum foil into 4 balls and place on top of the mixture to elevate the wire rack.
Place the WOK, uncovered, over high-heat for about 5 - 8 minutes or until the mixture begins to smoke.
Place the marinated salmon strips on the wire rack, skin side down.
Place cover on WOK, reduce heat to medium-low and continue to smoke until salmon strips turn a rich deep color, about 10 - 12 minutes. Do not remove lid during the first 10 minutes of smoking time.
Check for doneness with a fork; salmon should flake easily.
Turn the heat off, remove WOK to a cool element and let stand for 5 minutes before removing lid.
In a small bowl, stir together cornstarch and cold water until smooth.
Meanwhile, pour the remaining salmon marinade into a small saucepan, and heat on medium-high heat and bring to boil.
Slowly add cornstarch mixture to the marinade, stirring continuously until sauce thickens slightly, about 2 minutes.
Serve salmon with a sprinkle of sauce, cooked rice and hot vegetables.