Tea smoking is a brilliant way to cook fish (and other things) - very quick and very tasty. You can do tea smoking in a wok with a lid, or improvise with a big saucepan, a colander, and a lid.
Line your pan or wok with 2-3 layers of aluminium foil. Place the sugar, rice, tea and star anise in the bottom (or do what I do - put them into a foil tray, such as you might get a pie in, and put that in) of the pan or wok. If using a wok, place a trivet over the top of the smoking mix, if using a pan fit a metal colander or steamer basket into the pan. Put the fish in and put the lid on. Fold any excess foil over the lid to seal the edges.
Put the pan or wok onto high heat. When smoke begins to escape, turn the heat down and let it cook for 10-15 minutes. Before removing the lid, make sure your smoke extractor is on, and any windows in your kitchen are open - this process produces a LOT of smoke!
Squeeze some lemon or lime juice over the fish, and sprinkle with coarse sea salt. Serve with salad and potatoes.