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We hope you got insight from reading it, now let’s go back to haddock marinated in shio-koji & amazake recipe. You can have haddock marinated in shio-koji & amazake using 2 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Haddock Marinated in Shio-Koji & Amazake:
- Provide 2 slice Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.)
- Provide 4 tbsp Sweet Shio Koji
Steps to make Haddock Marinated in Shio-Koji & Amazake:
- 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.
- Here it is after marinating for 2 days. The fish has become plump, firm, and shiny.
- Since shio-koji burns easily, pat off of both sides with a paper towel.
- 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.
- 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.
- Garnish with Vinegared Lotus Root. - - https://cookpad.com/us/recipes/154390-pickled-lotus-root
In a very large resealable plastic bag, coat the pork steaks with the shio koji. Seal the bag, pressing out the air. Set the bag in a baking dish and refrigerate. If you are unfamiliar with koji, it's a type of mold that is used to make sake and miso. Shio Koji (塩麹, 塩糀) - A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish.
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