Tea-smoked Ōra King Salmon, Smoked Coconut Laksa, Toasted Pistachios, and Watercress Salad
For the Tea-smoked Chicken Carcass:
Line a large, heavy-bottomed roasting pan with aluminum foil. Add the rice and tea to the pan and mix to combine. Set a rack 3 inches above the tea and rice, and lay chicken on top, wrapping the pan tightly with foil. Place the pan over two burners and turn heat to high. Once the tea and rice starts to smoke, reduce heat to medium-high and smoke chicken, until cooked through.
For the Laksa Paste:
In a food processor, combine the chilies, garlic, ginger, galangal, lemongrass, lime leaves, coriander, cumin, and star anise. Pulse to a fine consistency.
For the Smoked Coconut Laksa:
In a large pot over medium heat, add 78 grams Laksa Paste and cook slowly, about 30 minutes. Add chilies, onions, ginger, lemongrass, and sesame oil and cook until well caramelized. The more color, the more flavor. But, be careful not to burn the mixture. Add the lime leaves to the pot and cook on low until caramelized. Stir in palm sugar and cook 5 minutes more. Add 130 milliliters fish sauce and reduce until almost dry. Add tamarind, star anise, and Tea-smoked Chicken Carcass. Pour in stock, water, and coconut milk. Simmer 2 hours. With an immersion blender, grind all ingredients, including the bones. Strain through a chinois, and skim any fat. Adjust seasoning with fish sauce and lime juice.
For the Smoked Paprika Oil:
In a saucepan, combine paprika, salt, water, and chile. Cook over medium heat to a simmer. Turn heat to low and cook until a crust forms. Stir in oil and heat to about 100°F; cook 20 minutes more. Cool to room temperature and rest 30 minutes to 1 hour. Strain through a chinois.
For the Tea-smoked Ōra King Salmon:
In a bowl, combine the sugar and salt. Rub cure over the salmon, place on a sheet tray, and refrigerate for 45 minutes. Brush off most of the cure. Line a large, heavy-bottomed roasting pan with aluminum foil. Add the rice and tea to the pan and mix to combine. Set a rack 3 inches above the tea and rice mixture, and lay salmon on top, wrapping the pan tightly with foil. Place the pan over two burners and turn heat to high. Once the tea and rice starts to smoke, reduce heat to medium-high and smoke salmon for 8 to 10 minutes—it should still be very rare. Remove skin and scrape away bloodline
For the Pistachio Vinaigrette:
In a bowl, combine the pistachios, shallot, pistachio oil, and mint. Season with salt and pepper.
For the Watercress Salad:
In a bowl, combine watercress, Thai basil, frisée, and cilantro.
To Assemble and Serve:
Slice salmon into 3-ounce portions and place in the center of a bowl. Pour 2 ounces Smoked Coconut Laksa around the salmon. Season salmon with a pinch of Maldon sea salt and spoon a 1 tablespoon Pistachio Vinaigrette over the top. Toss and season the Watercress Salad with olive oil and a pinch of salt, placing on top of the salmon. Drizzle Smoked Paprika Oi over the Smoked Coconut Laksa.