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Vietnamese Lemon Curry Lingcod with Kimchi Shots

post #1 of 5
Thread Starter 

 

I used left over Kimchi from Mr T's recipe to create a Kimchi Shot. I first marinated the lingcod in the some of the Kimchi liquid, then cooked it in the marinade. If the fish had been fresh I would have served it raw, and added lime juice to the Kimchi juice to create more of a ceviche.

 

 

Pretty simple I used Savory Spice shops Vietnamese Lemon Curry, butter and chopped green onion on the fish. Cooked until the fish is opaque and flakes easily.

 

 

Cooked everything in the mini-wsm. Used 365 brand lump and apple wood. Ran the smoker at 250*

 

 

It wouldn't be a meal with out some veggies. Roasted some taters, garden fresh asparagus, and mini squash on the lower rack of the mini-wsm.

 

 

Enjoy!

 

post #2 of 5

I love the patty pan "squish"....they are so cute to me.  Again....you have me drooling!  drool.gif

 

Looks amazing!  I am going to do the radish stuff......Love veggies with meats when they come in for spring time.

 

Kat

post #3 of 5

Boy, that looks good.  The first shot looks like it would be a good ceviche dish by itself.

 

Tom

post #4 of 5
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post

Boy, that looks good.  The first shot looks like it would be a good ceviche dish by itself.

 

Tom

It was good! I wish that I had fresh fish to use and not frozen. I think that it would be good with a shot of vodka to "cook" the fish. Scallops would be really good with this.

 

I forgot that imitation crab was another popular addition to the Hawaiian version. I'm not a big fan of surimi .

post #5 of 5
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

I love the patty pan "squish"....they are so cute to me.  Again....you have me drooling!  drool.gif

 

Looks amazing!  I am going to do the radish stuff......Love veggies with meats when they come in for spring time.

 

Kat

Thanks Kat! We really like the baby squash. Our Costco has been having them regularly, as well as the fingerling taters. So we've been cooking them often. We are getting 4-6 asparagus spears every couple of days. Not enough for a whole meal, but a nice addition.

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