I smoked the cod filets with the tagine-style donabe, "Fukkura-san", again. This time, I served it cold as an appetizer.
Again, the procedure for the smoking with "Fukkura-san" is extremely easy.
I lined the skillet of the tagine-style donabe ("Fukkura-san") with a piece of alminum foil and spread the smoke chips (pre-soaked with water for 30 minutes) and some coarse brown sugar. This time, before I start smoking the fish, I pre-heated the skillet over high heat (with the lid on) for 5 minutes. That was when I could see some smoke coming out of the donabe. Iopened the lid, placed the fish filets (salt and peppered beforehand and let rest in the fridge for overnight), covered with the lid again. Turned the heat down to low.
After 30 minutes over low heat, the fish was beautifully smoked.
I chilled the smoked fish in the fridge this time, and served with the grated daikon and lemon juice.
It was fantastic!!!
You can find the basic easy smoke recipe on toiro's website.
