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Wok-Smoked Fish

by Martin Yan

1-1/2 pounds firm white fish fillets, such as sea bass or red snapper, about 1/2-inch thick
Marinade

2 teaspoons minced ginger
1/4 cup rice wine or dry sherry
3 tablespoons regular soy sauce
3 tablespoons dark soy sauce
1/2 teaspoon liquid smoke (optional)
2 teaspoons sugar
1/2 teaspoon Chinese five-spice
1/2 teaspoon ground toasted Sichuan peppercorns
Smoking Mixture

1/2cup packed brown sugar
1/3 cup uncooked long-grain rice
1/3 cup black or oolong tea leaves
Julienned honeydew melon and cantaloupe for garnish
Cut fish crosswise to make 3-inch square pieces. Combine marinade ingredients in a bowl. Add fish and stir to coat. Let stand for 10 minutes.

Combine smoking mixture ingredients and spread evenly in a foil-lined wok. Set a round cake rack over smoking mixture. Place fish on rack and place wok over high heat.

When mixture begins to smoke, cover wok with a foil-lined lid; reduce heat to medium-low and smoke until fish flakes with a fork, 7 to 8 minutes.

Turn off heat and allow to sit with lid on for 5 minutes. Serve fish hot or cold, garnished with melon.

Makes 4 servings