Smoky Honey-Glazed Salmon in a Long Handle Wok
Smoky Honey-Glazed Salmon in a Long Handle Wok
ingredients
- ½ cup soy sauce
- ¼ cup Shaoxing rice wine
- 1 tablespoon minced fresh ginger
- 1 teaspoon honey
- 1 pound fresh salmon fillet, cleaned and patted dry
- 4 tablespoons brown sugar
- ⅓ cup uncooked long-grain rice
- ¼ cup black tea leaves (such as oolong)
- 2 star anise pods
- 1 teaspoon cornstarch, mixed with 4 teaspoons cold water
steps
- 1.
In a large bowl, whisk together the soy sauce, rice wine, ginger, and honey to create a marinade. Cut the salmon into 2-inch pieces and coat them in the marinade. Allow it to marinate for 15 minutes.
- 2.
Line the Barebones Long Handle Wok with aluminum foil, leaving an overhang. In a small bowl, mix brown sugar, rice, black tea leaves, and star anise, then spread this mixture on the foil at the bottom of the wok.
- 3.
Set up a wire rack or metal steamer basket on top of the smoking layer. Place the wok over live fire and heat until it begins to smoke (about 5-6 minutes).
- 4.
Gently place the marinated salmon skin-side down on the rack. Reserve the marinade for later. Reduce the heat to a lower flame, cover the wok, and smoke the salmon for 10 minutes.
- 5.
Turn off the heat but keep the lid on. In a small saucepan, bring the reserved marinade to a boil. Gradually stir in the cornstarch mixture until it thickens.
- 6.
Remove the smoked salmon from the wok and place it on a serving platter. Drizzle with the sauce and serve alongside rice.
Releated Recipes
