Recipe by Zola Nene
½ cup white rice
4 Tbs brown sugar
½ cup green tea leaves
2 x 200g salmon fillets
1 Tbs peanut oil
2 bunches bok choi
100g sugar snap peas
Salt and pepper
2 Tbs soy sauce
1 spring onion, sliced
Cover a wok with foil.
Mix together rice, sugar and tea leaves then place onto the foil.
Place the wok onto the heat, cover with a lid and heat until it begins to smoke.
Place a trivet into the wok, then place the fish onto a plate and then onto the trivet.
Smoke, with the lid on for 10 minutes.
To serve, sauté the bok choi and peas in the peanut oil and season with salt and pepper.
Serve the fish on a bed of the greens, drizzled with soy sauce and spring onions.