Reposted from the main Rum Questions/Discussion thread.
What follows is my first attempt at this recipe
1 lb salmon steak, sans skin.
Cut the salmon into cubes, added to a bowl of marinade (1/2 cup of rum, 1/4 cup of soy sauce, 1 tsp allspice).
Stir, let sit for about 30 minutes (next time I'll let sit overnight)
Heat oil in a wok, add minced garlic, tsp of white pepper
When the garlic starts to turn brown, add the mixture of salmon and marinade
Stir fry for about a minute, then ignite the rum with a match.
When the fire dies, add another tsp of white pepper
Stir fry for another 4 - 5 minutes over high heat
Squeeze a lime wedge over the salmon, remove from the heat and let the oil drain off of the fish by pulling the fish on to the side of the wok
Place the fish one a bed of steamed rice (I prefer brown) and drizzle with soy sauce.
I'm going to kill Dan here, but I used Temptryst Mesquite for the rum. The flavor just seems so perfect as a mate for fish. In the future, I'm going to try a few others...I'm thinking Ron Matusalem Gran Reserva - which has a totally different flavor profile, but I think could work too. If I wanted to go a little fruitier I might go with Pyrat XO or Mt. Gay XO.
I've also updated the quantities since I've tried this again. The first time I made it it was rather "thrown together", but I think it was superior to my second attempt. I think the difference was the amount of rum (the rum itself could have also been a determining factor - I used Mt. Gay XO), so I've decided that the rum to soy sauce ratio should be 2:1. If that doesn't work out, I'll amend it to 3:2.