Name: Tea-smoked Tasmanian salmon with pancetta, soba noodles, pickled cucumber and star anise broth
Cuisine: Australian
Ingredients: 200 ml cider vinegar; 300 ml Sugar Syrup; 120 ml light soy sauce; 1 tablespoon oolong tea leaves; 4 small cloves garlic, chopped; 200 ml vegetable oil; 3 star anise; 2 tablespoons jasmine rice; 2 pieces dried tangerine peel; 2 tablespoons brown sugar; zest of 1 orange; 1 tablespoon jasmine tea leaves; 3 pieces cassia bark; 2 teaspoons Sichuan peppercorns; 4 red bird’s-eye chillies, chopped; 18 red shallots, peeled; 450 ml Star Anise Broth; 1 fennel bulb, finely sliced into rounds; 6 tablespoons salmon roe; 2 continental cucumbers, peeled; 250 g soba noodles; olive oil; 12 baby bok choy, washed; 18 slices pancetta; 6 x 150 g pieces Tasmanian salmon

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This is one of the most popular fish items on the Restaurant menu, and it combines flavours and textures sublimely. Although there are a few steps to carry out beforehand, the final execution is relatively simple. Don’t forget to keep the kitchen well ventilated and the fan on while smoking the fish! The smoking mixture given here is sufficient for two ‘smokes’ and it seems to keep forever. Salmon or trout from anywhere in the world can be used for this dish — such as wild salmon from Scotl