Haddock Marinated in Shio-Koji & Amazake. Place the fish on a thick paper towel. The fish has become plump, firm, and shiny. Marinated lightly in Shio Koji, a whole tomato turns into a refreshing side dish.

Haddock Marinated in Shio-Koji & Amazake This traditional Japanese paste—which is made from fuzzy, inoculated rice, salt, and water—adds savory depth and miso-like. You can use shio koji to marinate meats, make pickles, flavor your vegetables or use it as a salt substitute. Shio-koji is really versatile and can be used in any kind of cooking (See Shio Koji recipes)! You can cook Haddock Marinated in Shio-Koji & Amazake using 2 ingredients and 6 steps. Here is how you cook that.

Ingredients of Haddock Marinated in Shio-Koji & Amazake

  1. It’s 2 slice of Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.).
  2. Prepare 4 tbsp of Sweet Shio Koji.

Benefits of Shio Koji: Using shio-koji couldn't be easier! Just pick your fish, meat, tofu or vegetables; Marinate; Wipe off and cook! Or for pickled veggies, just rinse and enjoy. You can find a full recipe using shio koji as a marinade on our site.

Haddock Marinated in Shio-Koji & Amazake step by step

  1. Place the fish on a thick paper towel. Coat both sides with shio-koji, put it in a storage bag and brine in the refrigerator from 24 hours until 2 or 3 days..
  2. Here it is after marinating for 2 days. The fish has become plump, firm, and shiny..
  3. Since shio-koji burns easily, pat off of both sides with a paper towel..
  4. Place a sheet of parchment paper in the frying pan. Place the fish with the skin side down, set the heat to medium, cover with a lid, and steam the fish for 1 minute. Then turn down the heat to low..
  5. Steam-fry the fish for 2 minutes over low heat. When it has become nicely browned, flip it over and steam-fry the other side for 2 minutes..
  6. Garnish with Vinegared Lotus Root. https://cookpad.com/us/recipes/154390-pickled-lotus-root.

Try Steamed Fish with Shio Koji or for something a little more indulgent, Shio Koji Kara Age Chicken. I divided my development into recipes using shio koji as a marinade and recipes involving culturing koji directly on foods. I started by cooking different meats and fish marinated in various brands of store-bought shio koji. Many of the store-bought brands of shio koji tasted like they were full of fillers—sugar, mirin, sake. Shio koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio).

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