Gut, wash and dry the pomfrets. Crimp both sides at every ½” interval. Immerse into the marinade and leave to stand for 30 minutes. Turn over every 10 minutes.
Half fill a wok with the oil and bring it to the boil. Deep fry the fish for about half a minute until golden brown. Remove and drain.
Line a baking tray with tin foil to put in the tea leaves and sugar. Arrange the fish on a greased rack and place in the tray. Put in a preheated 350 degree Fahrenheit (Gas Mark 4) oven to smoke for 5 minutes. Remove and arrange the fish on an oval platter. Serve with the salad dressing of your choice.