Haddock Marinated in Shio-Koji & Amazake

Name: Haddock Marinated in Shio-Koji & Amazake
Cuisine: American
Ingredients: 2 slice Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.); 4 tbsp Sweet Shio Koji

cookpad.japan @cookpad_jp

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. Some shio-koji brands have moderate amounts of salt, so you can optionally sprinkle extra salt onto the fish and then coat with the sweet shio-koji sauce. Recipe by kebeibiko

Fish marinated in regular shio-koji is also good. but I tried give this a subtle sweetness like Saikyo miso.

cookpad.japan @cookpad_jp

Fish marinated in regular shio-koji is also good. but I tried give this a subtle sweetness like Saikyo miso.

Saved

Ingredients

2 sliceRaw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.)
4 tbspSweet Shio Koji

Saved

Steps

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.
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Pickled Lotus Root