Shio-Koji Brined Grilled Fish. 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.

It can be used to marinate meat or fish, or added as a The enzymes contained in shio koji break down proteins to pull out umami flavors and this process also contributes to tenderizing meat and fish. This Japanese recipe for shio koji fish involves marinating the fish in the koji beforehand, allowing the koji to beautifully tenderise the fish. Bring out the rich umami flavours of fish with this steamed fish with shio koji recipe. You can cook Shio-Koji Brined Grilled Fish using 2 ingredients and 6 steps. Here is how you cook it.

Ingredients of Shio-Koji Brined Grilled Fish

1. It's 3 of filets Fresh salmon filets.
2. You need 4 tbsp of Shio-koji.

Koji is a type of mould that grows on rice and is used to ferment sake, and it. Mooney used the shio koji to replace salt in an Asian-inspired dish: hamachi tartare with brined vegetables and sake-marinated citrus tobiko (flying fish roe). Because shio koji makes proteins caramelize faster, he says, he decided to serve the fish raw. He marinated it in a mixture of equal.

Shio-Koji Brined Grilled Fish step by step

1. Spread 2 tablespoons of shio-koji on a tray..
2. Place a sheet of gauze over the shio-koji, and lay the rinsed salmon on top..
3. Wrap the salmon in gauze..
4. Spread another layer of 2 tablespoons of shio-koji evenly over the gauze..
5. Brine for about 15 to 20 minutes, then grill. It will burn easily, so grill on high heat while keeping away from the flames..
6. It's ready to eat..

Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. In our Koji Fried Chicken, it turns the chicken incredibly savory and tender. In our tests on fish, we found that shio koji firmed and gently cured the filets. Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to cook.