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.
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