Donabe Smoked Wild Alaska Pollock Glazed with Shio Koji
- 4 each Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless 449466
- 1/2 cup shio-koji
- 2 cups cooked rice
SPECIAL EQIPMENT: stovetop Donabe Smoker
1. Cut Wild Alaska Pollock fillets into 2-inch squares. Brush with shio-koji or miso-water mixture.
2. Prepare the Donabe smoker by lining the bottom with aluminum foil and topping with 0.25-0.35 ounces wood chips. Position a grill grate inside the Donabe smoker, and arrange the Wild Alaskan Pollock Fillets on the grill, making sure they are not touching.
3. Set the Donabe smoker over high-heat on a gas stove and wait for the chips to start smoking, about 5 minutes. When the wood smokes, cover pot with lid. Continue heating the Donabe smoker over medium heat for five minutes and turn off heat. Let fish finish cooking for 3 more minutes in residual heat before removing the lid. Serve with rice.
Shio-koji substitute: ¼ cup white miso mixed with ¼ cup water
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