Line a wok with foil and add rice, tea, and sugar.
Heat covered wok over medium heat until the mixture smokes.
Place trout fillets on oiled foil in a steamer and set inside the wok.
Cover and smoke the trout for 4 to 5 minutes until cooked.
Boil potatoes in water for 10 minutes until tender and then drain.
Crush potatoes with butter, salt, pepper, and chopped chives.
Warm half the olive oil, shallots, garlic, and tomatoes for 2 minutes.
Mix in remaining oil, lemon juice, chives, and tarragon off the heat.
Toss rocket and parsley with olive oil, salt, and pepper.
Plate trout with potatoes and salad, then drizzle with salsa.