SUGAR
JASMINE TEA LEAVES
RICE
2 THICK SLICES OF SOURDOUGH BREAD
1 1/2 LEMONS
1 CLOVE GARLIC
75 MLS MILK
500 MLS VEGETABLE OIL (SUCH AS GRAPESEED, CORN OR CANOLA)
Line a wok with foil. Place a few tablespoons each of rice grains, sugar and tea leaves in the bottom. Place over wok burner on medium heat until the mix starts smoking. Line a bamboo steaming basket with wax paper (leaving a small gap around the perimeter), place the fresh roe in the basket. Add lide and place over the smoking mix. Turn down the heat a little and smoke the roe for about 12 to 15 minutes. Remove from heat and allow to cool.
Meanwhile, break the bread into chunks, place in a bowl and add the milk. Mix so that most of the bread is damp. When cool, peel the roe and crumble it into a food processor. Add the bread/milk mix, the crushed garlic clove and the juice from the lemons. Purée this, then gradually add the oil until it is fully incorporated into the other ingredients. This will keep for up to 2 weeks in the refrigerator.
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