Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, haddock marinated in shio-koji & amazake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Haddock Marinated in Shio-Koji & Amazake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Haddock Marinated in Shio-Koji & Amazake is something which I have loved my whole life. They’re fine and they look fantastic.
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.
To get started with this particular recipe, we must prepare a few components. You can have haddock marinated in shio-koji & amazake using 2 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Haddock Marinated in Shio-Koji & Amazake:
- Get 2 slice Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.)
- Get 4 tbsp Sweet Shio Koji
This koji-marinated celeriac recipe sounds exotic but it's actually incredibly easy - the hardest part is sourcing some shio koji (an ingredient used in Japanese fermenting)! Marinating the celeriac wedges in the liquid both seasons the vegetable and brings its natural flavour to the fore. 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.
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
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. 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. You can use shio koji to marinate meats, make pickles, flavor your vegetables or use it as a salt substitute.
So that’s going to wrap this up with this special food haddock marinated in shio-koji & amazake recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
