Sunday, July 31, 2005

#17 IMBB: Green Tea-Smoked Salmon

When a-la cuisine announced the theme for this month’s IMBB was announced, I had earl grey or jasmine tea infused truffles in mind, after eating this delicious food gift of earl grey truffles that a friend gave me two weeks ago. Unfortunately, I got lazy and never got down to going down to the shop to get some good quality chocolate. Instead, I managed to get my hands on a rather pretty fillet of salmon, so I decided to swing from sweet to savoury and to smoke some salmon for this month’s Tea-Themed-IMBB.

Green Tea-Smoked Salmon

500g salmon fillet (with skin)
2 ½ tsp salt
1 ½ tsp finely grated ginger
½ tsp packed brown sugar
2 tsp soy sauce
1 ½ tsp five-spice powder

Smoking ingredients:

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¼ cup green tea leaves
¼ cup white rice
2 tbsp 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; discarding any accumulated juices from the plate.

In a small bowl, mix together brown sugar, soy sauce and five-spice powder, spread on top of salmon.

Place a piece of foil, about the size of salmon, on a round write rack that fits inside wok.

Poke several holes in foil; place salmon on foil.


Line wok with foil and place smoking ingredients with 1 tablespoons water on foil. Cover and heat over high heat until smoking.

Add salmon, cover with lid and wrap a wet dish towel around the edge to prevent smoke form escaping.

Smoke for about 15 minutes or until fish begins to flake when tested with fork.

Remove and let cool.

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Green Tea-Smoked Salmon

* Incidentally, when I watching the telly today, there was this brief clip about tea. So here’s an interesting tea-related piece of information that I found out today. According to the clip, the Chinese people only fill their tea cups to the 70% mark because the rest of the 30% of the cup is filled up by the company that you are with.


Anonymous Anonymous said...

Oh wow, thanks for sharing, joone!! I'd always thought that smoking was a complicated and messy affair; you've debunked that myth. The salmon sounds delish. Instead of green tea, would jasmine or other kinds of Chinese tea work well?

1:26 AM  
Blogger boo_licious said...

Yippee for tea smoked salmon! I truly love the taste and it's so simple to make.

6:10 AM  
Blogger joone! said...

Julia: yep you can use black teas like oolong and jasmine should work fine too!

it isn't too messy affair, but your clothes do get really smokey though.

Boo: i love smoked tea salmon too! :) I'll have to try our your IMBB recipe.

10:13 AM  
Anonymous Anonymous said...

Hi Joone, thanks for this post. I didn't realise I cld smoke stuff using a wok. Will definitely try to make this soon. Thanks!

5:01 PM  
Blogger ju said...

hey there, just stumbled across ur site n as a huge foodie, i have to say i love ur blog! definitely adding u to my list of must-reads

11:39 AM  
Blogger joone! said...

Spots: all the best with your first attempt! It really isn't too difficult. have fun!

Ju: Thanks!

11:52 AM  
Blogger Makan Kings said...


Wow! The salmon looks great. Nice job with the smoking. Didnt know it can be done so easily at home.

-Makan Kings-

2:09 AM  
Anonymous Anonymous said...

wah ... didn't know that too. Now i know how to smoke at home.

curious, may i know is it necessary to line the wok with foil?? thanks!

7:52 PM  
Blogger joone! said...

Slurp: my guess is that it isn't necessary to line the wok with foil. That being said, I think it would be advisable because the sugar will burn and the smoking ingredients will burn and so it will be a pain scrapping everything out of your wok as compared to crimping the foil and tossing it.

10:35 AM  
Anonymous Anonymous said...

That's make sense! thanks!!

7:09 PM  
Anonymous Anonymous said...

I love using loose leaf tea in cooking.

6:49 PM  
Blogger Unknown said...

Nice post, thanks for sharing this wonderful and useful information

with us.

Green Tea Weight


1:19 PM  

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