Instructions: In a medium bowl, combine the soy sauce, salt, sugar, 5-spice powder and white pepper. Evenly coat salmon steaks with the marinade, cover with plastic wrap and refrigerate for 2 hours.

For the

Cooking: Heat a wok over high until hot. Add oil, swirling to coat sides. Place salmon steaks in wok and cook, turning once, until golden brown, about 2 minutes per side. Remove fish; place on paper towels to drain.

Smoking Mixture: Line inside of a clean wok and inside of wok lid with heavy-duty aluminum foil. Make smoking mixture: Combine the rice, tea leaves, 5-spice powder and sugar in the lined wok, then spread evenly over the bottom. Set a round rack 3 inches above smoking mixture; place salmon steaks on rack. Place wok, uncovered, over high heat. When mixture begins to smoke cover wok, reduce heat to medium and smoke until salmon is cooked through about 10 to 12 minutes. Serve hot or cold.

This recipe yields 4 servings.

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