(Serves 4 as a starter)

  • 200 g (250 ml) soft brown sugar
  • 250 ml white rice
  • 250 ml rooibos tealeaves
  • 4 salmon fillets
  • Salt and freshly ground black pepper to taste
  • 10 ml olive oil
  • Handful fresh salad leaves
  • 1 lemon, cut into wedges

Line a deep wok or pot with tinfoil. (You'll need a round cooling rack which fits inside.) Combine sugar, rice and tealeaves. Pour mixture into wok. Heat the wok on the stove. Season fish with salt and black pepper and rub some olive oil into every fillet. Place fish on cooling rack in wok when it starts to smoke. Cover with a lid. Smoke for 8 - 10 minutes. Serve with salad leaves and lemon.