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Line a wok with kitchen foil and put a handful of hay on top. Sprinkle over some of the rooibos. Place on a moderate heat until it starts to smoke. Remove the excess cure from the fish, then place in a bamboo steamer over the wok. Pop on the lid and turn down the heat. Smoke until the fish is just cooked, turning halfway, about 15 minutes. Remove the skin and bones from the fish and flake into large pieces.
For the dressing: Pour the hanepoot and vinegar into a saucepan together with the rooibos tea. Place on a low heat and simmer gently to infuse for a few minutes. Meanwhile, remove the seeds from the prickly pear and reserve, discarding the rest. Remove the infusion from the heat and strain through a small sieve into a bowl. Add the prickly pear seeds and olive oil and whisk to combine. Season with salt and pepper and set to one side.