Recipe: Perfect Shio-Koji Brined Grilled Fish

Francis Lee
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Recipe: Perfect Shio-Koji Brined Grilled Fish
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Recipe: Perfect Shio-Koji Brined Grilled Fish Delicious, fresh and tasty.

Shio-Koji Brined Grilled Fish. Great recipe for Shio-Koji Brined Grilled Fish. I brined some fish in shio-koji, the way my mother taught me. Since the rinsed fish is wrapped in cheesecloth, there's no need to rinse it again before grilling.

Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook the fish.

Rich Shih says he only marinates fish for a short time, but recommends a day or.

Combine the saba fish and shio koji in a ziploc bag.

You can cook Shio-Koji Brined Grilled Fish using 2 ingredients and 6 steps. Here is how you cook it.

Ingredients of Shio-Koji Brined Grilled Fish

  1. You need 3 of filets Fresh salmon filets.

  2. You need 4 tbsp of Shio-koji.

Serve immediately with slices of lemon.

This Grilled Mackerel represents the best in Japanese tradition fused with modern cooking techniques.

The simplest way to use shio koji is as a marinade.

It helps to infuse a deliciously mild savory flavor into any type of meat or seafood, and it also acts as a tenderizer.

Shio-Koji Brined Grilled Fish step by step

  1. Spread 2 tablespoons of shio-koji on a tray..

  2. Place a sheet of gauze over the shio-koji, and lay the rinsed salmon on top..

  3. Wrap the salmon in gauze..

  4. Spread another layer of 2 tablespoons of shio-koji evenly over the gauze..

  5. Brine for about 15 to 20 minutes, then grill. It will burn easily, so grill on high heat while keeping away from the flames..

  6. Its ready to eat..

Since shio koji is rice koji that has been fermented with sea salt, I thought I would just swap salt with shio koji to make Grilled Mackerel.

As I expected, the enzyme in shio koji brought out the umami (or richness - one of five basic tastes) of the fish and the result was simply amazing!!!.

T he healthy oil from the fish gave it a nice crispy exterior.

Koji has been the key ingredient to make miso, soy sauce, sake, mirin, rice vinegar, amazake, shochu, and shio koji.

It's a live food that is rich in enzymes that break down starches and proteins in food into sugars and amino acids.