OVERVIEW
Marinated in Blak Fire, my own spicy soy chilli sauce, then smoked over chunks of applewood, the flakes of white fish in this dish sit on top of a generous pile of curried rice. If you’re feeling adventurous, try cooking the eggs directly on the grid for about 10 minutes alongside the Paella Pan.
SMOKE YOUR FISH
The day before your cook, smear your cod fillet all over with Blak Fire sauce and leave in the fridge to marinate for 24 hours.
Set up your EGG for direct cooking with a handful of Premium Apple Woodchunks in with the charcoal and a Stainless Steel Grid in place. Your target temperature is 160°C-180°C.
Place the fish on a baking tray and smoke in the EGG for 25-35 minutes until cooked through and ready to start flaking apart. Leave somewhere warm while you make your rice.
COOK YOUR CURRIED RICE
Increase the temperature of your EGG to 200°C-220°C.
Pour some oil into a small pan and fry the half onion for the toppings until nicely golden and caramelised, then spoon onto kitchen paper to drain.
Place a Paella Pan onto the grid. Melt the butter then add the onions, ginger, garlic, curry powder, cardamon, star anise and sugar and fry until the onions are softened. Add the rice and keep stirring until fully coated. Add the coconut milk, water and soy sauce, continuing to stir well.
Close the Dome and cook for 25 minutes, stirring every 5 minutes or so. After 20 minutes, mix in the peas.
BRING IT ALL TOGETHER
In the kitchen, hard boil the eggs by placing them in a pan of cold water and starting a 5-minute timer when it comes to the boil. Peel and quarter the eggs.
Once the rice is cooked, remove from the EGG. Top with broken-up flakes of smoked cod and wedges of boiled egg, scatter over the fried onions, coriander leaves and coconut flakes and douse the whole dish in Blak Fire sauce.
