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.
Since the rinsed fish is wrapped in cheesecloth, there's no need to rinse it again before grilling.
If the seasoning is too light, brine for longer next time.
The simplest way to use shio koji is as a marinade.
You can have Shio-Koji Brined Grilled Fish using 2 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Shio-Koji Brined Grilled Fish
- It's 3 of filets Fresh salmon filets.
- Prepare 4 tbsp of Shio-koji.
It helps to infuse a deliciously mild savory flavor into any type of meat or seafood, and it also acts as a tenderizer. 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. Serve immediately with slices of lemon.
Shio-Koji Brined Grilled Fish instructions
- Spread 2 tablespoons of shio-koji on a tray..
- Place a sheet of gauze over the shio-koji, and lay the rinsed salmon on top..
- Wrap the salmon in gauze..
- Spread another layer of 2 tablespoons of shio-koji evenly over the gauze..
- Brine for about 15 to 20 minutes, then grill. It will burn easily, so grill on high heat while keeping away from the flames..
- It's ready to eat..
This Grilled Mackerel represents the best in Japanese tradition fused with modern cooking techniques. Friends told me everything from it being delicious to it being some of the best smoked fish they have ever eaten. The recipe is simple and perfect! In the test kitchen, we brine meats like turkey, chicken, pork, and lamb to improve both flavor and texture. But brining fish can be beneficial, too.