Asian wok dish | cod

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

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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