Five spice tea-smoked salmon

Sea Forager CSF member Erik Mayo shares an inspired recipe for local king salmon. Dig in!

Ingredients:

• 4 thick salmon fillets (skin on)

• 1 For the smoking mix

• 4 oz dry rice

• 1.75 oz black tea leaves

• 1.75 oz brown sugar

• 1 tsp Chinese five-spice

• 2 star anise (lightly crushed)

For the marinade:

• 4 cloves garlic (peeled and grated or crushed)

• 1 tbsp grated ginger

• 2 tsp Chinese five-spice

• 4 tbsp sunflower oil

• 4 tbsp soy sauce

• 3 tbsp brown sugar

• 1 grated zest of 1 orange

• 1 juice of half an orange

Base:

• 1 Bok choy

• 1 Fresh orange for zest

Optional:

• 1 Scallions

• 1 Super thin sliced (threaded) red pepper for taste

Method:

1. Mix all of the marinade ingredients together. Place the salmon in a shallow dish and pour over the marinade. Cover with clingfilm andleave in the fridge to infuse over night.

2. Mix together the rice, tea leaves, sugar, Chinese five-spice and star anise. Line the base of a wok with a double layer of tin foil and place the smoking mixture on top. Sit a round wire steaming rack in the wok, making sure it isn't touching the smoking mixture.

3. Remove the salmon from the marinade and put it on the steaming rack. Cover the wok with a piece of foil and then a lid. If you don't have a lid that fits, cover with a large baking sheet. Place the wok over a high heat for 1 minute, then reduce to medium heat and smoke the salmon for 10 minutes. Remove from the heat but leave the salmon to continue smoking for a further 5 minutes.

4. Serve hot, at room temperature or chill in the fridge and serve cold.

5. Heat oil in a wok or skillet over medium high heat.

6. When hot, add baby bok choy, turning occasionally, until wilted, about 4 minutes.

7. Add a couple tablespoons of the fish marinade, tossing to coat, letting the marinade cook and reduce.

8. Make a bed of bok choy, top with salmon, garnish with orange zest, chopped scallions, cracked pepper, and Chili Threads (to taste) . Enjoy!