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Asian wok dish | cod

2 persons | Kamado, Fish and shellfish | Fish | Main dish

Prep time
15 min
Cook time
60 min
Total time
75 min

Prep time

  • Bring a Kamado with medium amount of coals to 150 °C. For this recipe, work with indirect heat. Position the pro set and place the heat shield on the lower level, a whole grid above it and place the additional raised grid above it.


Preparation

  • Pour the milk into a fireproof dish, add the sliced red pepper, lemongrass and some Asian spices.

  • Place the bowl on the extra raised grid in the YAKINIKU® Kamado. Smoke it for 20 min at 150 °C, meanwhile adding the smoking wood and fire herbs through the woodchipper. 

  • Then place a cast-iron pan with some olive oil in the Kamado and let it heat up.

  • When the pan is hot you can add the wok vegetables. To this you can add some herbs of your choice. 

  • Now let the YAKINIKU® rise to a temperature of 200 °C. 

  • Meanwhile, cook the black rice according to the instructions on the packet. 

  • Season the cod fillets with EldurApi fish herbs on both sides.

  • Add the cod to the milk; after 10-15 min, the fish will be cooked.

  • Just before the end, you can add the cooked rice to the wok vegetables.

 

Tip: Instead of Asian herbs, you can also season this dish well with the Sumac mix or Nori mix.

 

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Ingredients

  • 300 g cod
  • 300 ml milk
  • red pepper
  • lemongrass
  • 1 time wok vegetables (leek, pepper, red onion, Chinese cabbage)
  • 1 hand BBQ Flavour hickory smoking wood
  • EldurApi Fire herbs 
  • 200 gr cooked black rice
  • EldurApi 50 Nori Mix

Requirements

  • multilevel lift
  • extra raised grid
  • woodchipper

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