- Portion size 6 servings
- 1 lb salmon fillet (skin on)
- 2 1/2 teaspoons salt
- 1 1/2 teaspoon finely grated gingerroot
- 1/2 teaspoon granulated sugar
- 1 tablespoon packed brown sugar
- 2 teaspoons soy sauce
- 1 1/2 tsp (7 ml) five-spice powder
- 2 oz salmon roe
- 3 tablespoons sake (Japanese wine)
- 1 teaspoon finely grated gingerroot
- 1 teaspoon lemon juice
- 1/2 cup radish sprout
- 1/4 cup tea leaves
- 1/4 cup white rice
- 2 tablespoons packed brown sugar
Rub salmon fillet with salt, ginger and granulated sugar. Place on plate and cover with plastic wrap, refrigerate at least 12 hours or up to 24 hours.
With hands, lightly rub off extra salt and ginger from fillet; discard any accumulated juices from plate. In small bowl, mix together brown sugar, soy sauce and five-spice powder; spread on top of salmon. 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.
Line wok with foil. Place tea leaves, rice, brown sugar and 1 tablespoon (15 mL) water on foil. Cover and heat over high heat until smoking. Add salmon; cover with lid. Wrap wet dish towel around edge of wok to prevent smoke from escaping. Smoke for about 15 minutes or until fish just begins to flake when tested with fork. Remove and let cool. (Make ahead: Place on rack on plate, uncovered, in refrigerator for up to 1 day. This will make fish easier to slice thinly.)
Meanwhile, in small bowl, mix salmon roe with sake; let stand for 2 minutes; drain. Stir in ginger and lemon juice. Break into chunks or slice salmon; place over radish sprouts. Top with salmon roe mixture.