Sauteed Fish filets marinated with Shio Koji – recipe

Marinating Fish with Shio Koji Recipes
Marinating Fish with Shio Koji

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.

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  • Fish filet (cod, snapper, haddock, pangasius, etc)
  • Shio Koji: 10% of the weight of fish

How to make

  1. Apply Shio Koji to fish fillet.
  2. Leave it in the fridge for a couple of hours or even better for a day.
  3. 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?

Home made Shio Koji

Home made 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.