This is one of my favourite recipes using Shio Koji. The appropriate amount of Shio Koji should be 10% of the weight of the fish you are going to marinate, but you have to make sure that the fish has not been salted.
- Fish filet (cod, snapper, haddock, pangasius, etc)
- Shio Koji: 10% of the weight of fish
How to make
- Apply Shio Koji to fish fillet.
- Leave it in the fridge for a couple of hours or even better for a day.
- Roughly remove the Shio Koji from the fish, and bake it on the grill or sautee it in a frying pan.
You can cook it in the oven or put it on the grill instead.
Food with Shio Koji is very easy to get burnt. I would recommend you stay with the food while cooking. I also recommend using aluminium foil or oven paper to easily clean the frying pan after cooking.
What is Shio Koji?
Shio Koji (塩こうじ/塩麹/塩糀) is a Japanese fermented ingredient. It’s made of salt, water and Rice Koji (米こうじ/米糀/米麹). It is called a “magical seasoning” useful for any purpose. We can use it to marinate or tenderize.
How to make Shio-koji, What is Shio-koji and How to use?
What is Shio Koji (塩こうじ/塩麹/塩糀)? Shio Koji (塩こうじ/塩麹/塩糀) is a Japanese fermented ingredient. It's made of salt, water and...