'Discover an easy method for how to smoke fish at home using a wok. Watch our easy-to-follow video to find out how it’s done. You will need: 100g (3½oz) uncooked rice 100g (3½oz) granulated sugar Handful of black tea leaves, such as Earl Grey 4 salmon fillets Vegetable oil Wok, with rack and lid Foil 1. Make sure your kitchen is ventilated well before you start. Line base of a wok with a layer of foil. On one side of foil, put uncooked rice, sugar and tea leaves. 2. Put a wok rack on opposite side of wok. Put a drop of oil on skin of fish and rub over. Lay fillets, skin side down, on to rack. 3. Put lid on wok and wrap some foil around edges to seal it tight. Using a wok allows smoke to circulate, infusing fish with a smoky flavour. 4. Cook on medium-high heat. Large fillets will take 8-10min, smaller fillets will take 4-5min. Carefully open wok in a well-ventilated area or outdoors – there will be a large amount of smoke. Find out how to smoke a fish at home on the Good Housekeeping website: http://bit.ly/2KfbIaf Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC'
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