Combine the Chinese five spice, crushed peppercorns and ginger in a small bowl. Rub this mixture over the top of each salmon fillet.
Line the base of a wok or roasting tin with heavy-duty foil. Add the rice, sugar and tea and mix together. Place over a high heat and when starting to smoke, place the salmon on a lightly oiled rack over the top of the smoking mixture. (If you have an extractor fan turn it on). Cover tightly with foil and reduce the heat to moderate.
Smoke the fish for about 10 minutes. Turn of the heat and leave the fish covered for a further 2 minutes. Serve the fish with stir-fried vegetables.
I have cooked this
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