Easiest Way to Make Perfect Haddock Marinated in Shio-Koji & Amazake

Easiest Way to Make Perfect Haddock Marinated in Shio-Koji & Amazake Delicious, fresh and tasty.

Haddock Marinated in Shio-Koji & Amazake. Great recipe for Haddock Marinated in Shio-Koji & Amazake. Fish marinated in regular shio-koji is also good. but I tried give this a subtle sweetness like Saikyo miso. Adjust the amount of steaming time based on the thickness of the fish and keep an eye on it.

Marinated lightly in Shio Koji, a whole tomato turns into a refreshing side dish.

Shio Koji adds slight sweetness and depth to this crunchy veggie dish. cookpad.japan.

Sugar-Free Banana Cake Made with Shio-Koji and Amazake.

You can cook Haddock Marinated in Shio-Koji & Amazake using 2 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Haddock Marinated in Shio-Koji & Amazake

1. It’s 2 slice of Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.).

2. It’s 4 tbsp of Sweet Shio Koji.

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)!

Benefits of Shio Koji: Shio-koji marination added a subtle sweet and salty flavor but I am not sure about the tenderizing effect of shio-koji, which everybody is raving about.

It is variation from my usual "t atsuta-age " 竜田揚げ or " kara-age " 唐揚げ (marinade is soy sauce, mirin and grated ginger) but we sort of like the latter.

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.

Fermentation is arguably among the most fascinating areas of food development.

Independent restaurants have experimented with many methods over the past decade, but ferments are fast becoming a more mainstream, everyday proposition.

While a growing number of exciting retail brands focus on exploring the depths of fermentation - Eaten Alive, The London Fermentary and Vadasz, to name a few.

Koji is a type of Japanese fermentation starter - a grain (usually rice) that has been inoculated with a type of mould called Aspergillus Oryzae.

One very important rule about marinating fish and seafood is that a highly acidic marinade , one containing lots of vinegar or citrus juices, can actually cook the fish or seafood, so you need to use mild marinades for short periods of time.