Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, shio-koji brined grilled fish. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Shio-Koji Brined Grilled Fish is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Shio-Koji Brined Grilled Fish is something which I’ve loved my whole life. They’re nice and they look fantastic.
Delicious grilled mackerel fish seasoned with shio koji! The result is a umami flavored fish with a nicely charred crispy exterior. Like many of you, I want to try to eat better and cook healthier meals for my family this year.
To get started with this particular recipe, we have to first prepare a few components. You can cook shio-koji brined grilled fish using 2 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Shio-Koji Brined Grilled Fish:
- Get 3 filets Fresh salmon filets
- Make ready 4 tbsp Shio-koji
Koji, also known as 'rice malt' or 'rice mould', is a kind of edible fungus that grows on rice and is used widely in Japanese cuisine to soften meats, enhance flavours and eliminate odours. Sear salmon on both sides over a grill. I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian fermented foods/drinks) to Three days in marinade and one day after basting, then grilled it. The Japanese ingredient koji is the fungus that grows on rice, barley, soybeans, or corn after it is inoculated with a fermentation culture called Aspergillus oryzae.
Instructions to make Shio-Koji Brined Grilled Fish:
- 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.
Shio Koji is a simple ferment that is wonderful to have on hand. Use it in place of salt in sauces and dressings. It also makes a wonderful meat marinade. If the koji develops a thick, leather mold on. Koji is one of the best-kept secrets in Japanese cooking.
So that is going to wrap it up for this special food shio-koji brined grilled fish recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
