- Official Post
A quick and easy mid week meal in the kamado is fish. Tonight I cooked some snapper fillets which we rubbed with our favourite Japanese style rub made by a local girl from Upwey (outer Melbourne) who sells online and at the local markets. I can't recommend her products highly enough.
I fired up a small amount of fuel in the kamado, having the coals to one side so I can move the fish away if needed.
The fish goes on direct, but there's room to move it away if needed.
This is the most important step....the beer goes on the fold down table on the left hand side. This allows the right right to be free to raise the lid. (Left handed cooks may use the reverse method).
The fish should only take about 15 minutes or one stubby, depending on how the fire is and with the lid closed in this case (as it should be for the cook) the pit was reading around 130c and it took around that time.
Served with some cauliflower mash and asparagus
The rub is this one.....