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Kamado Bono Limited 25 inch BBQ grill, black color, side profile view with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ black

5,960.00AED
Kamado Bono Limited 25 inch BBQ grill, red color, side profile with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ red

5,960.00AED
Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

5,380.00AED
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Crispy cod in sweet and sour sauce
Fish

Crispy cod in sweet and sour sauce

30 - 60 min

2

2/3

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Ingredients

  • 1.1 kg cod fillet
  • 125-150 g cornstarch
  • 5-6 egg whites
  • 1 liter oil
  • For the vegetables and sauce:
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 4 tbsp tomato paste
  • 4 tbsp soy sauce
  • 300 ml pineapple juice
  • 2 tbsp rice vinegar
  • 3-5 tbsp brown sugar
  • 2-3 tbsp cornstarch
  • 200 ml water
  • Oil
  • Sesame seeds

Recipe

  1. Cut the cod fillet into bite-sized pieces. Separate the egg whites from the yolks. Cut the bell peppers and onions into triangles. In a large bowl, mix the cornstarch and egg whites. The consistency should be like thin sour cream. Add the cod pieces and mix to ensure each piece is fully coated with the mixture.
  2. Prepare the Kamado BONO grill for direct cooking by lighting the charcoal with a lighter, and wait until the temperature rises to 160°C. Adjust the top and bottom air vents to maintain a stable temperature. Place the Grand feu pot in the holder and pour in 1 liter of oil. Wait until it heats up. Carefully, with the help of BBQ tongs, dip the fish pieces into the hot oil. After dipping each piece, wait a few seconds until it floats to the surface, then dip the next piece, and so on. Fry the pieces in batches, ensuring they don’t stick together. Fry until they turn golden, but do not overcook. Remove the pieces and place them in a container lined with a paper towel to absorb the oil. Once all the fish is fried, set it aside and keep it warm.
  3. Wash the pot, dry it, and return it to the grill. Add a splash of oil. Add the tomato paste and stir-fry. Add the onions and bell peppers. Stir and cook for 4-5 minutes, stirring occasionally. Do not overcook; the vegetables should remain slightly firm and crispy. Add the pineapple juice, soy sauce, rice vinegar, and sugar, and stir.
  4. Prepare the thickener: in a bowl with 200 ml of cold water, gradually add 2-3 tablespoons of cornstarch while stirring vigorously. Mix well. Pour the thickener into the pot in a thin stream while stirring continuously. Watch as the sauce thickens. Taste, and if it’s too sour, balance the flavor by adding more sugar. Add the fish pieces to the pot. Stir to combine. Cover and let the dish warm up.
  5. Serve sprinkled with sesame seeds, accompanied by wild rice cooked with egg and peas.
  6. Enjoy your meal.

RECIPES

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