date: 2020-11-21T21:28:31.720Z image: https://img-global.cpcdn.com/recipes/5120834348777472/751x532cq70/haddock-marinated-in-shio-koji-amazake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5120834348777472/751x532cq70/haddock-marinated-in-shio-koji-amazake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5120834348777472/751x532cq70/haddock-marinated-in-shio-koji-amazake-recipe-main-photo.jpg author: Susie Bishop ratingvalue: 4.6 reviewcount: 10374 recipeingredient: - "2 slice Raw Haddock Bluefish Alphonsino Salmon Yellowtail etc" - "4 tbsp Sweet Shio Koji" recipeinstructions: - "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" categories: - Recipe tags: - haddock - marinated - in katakunci: haddock marinated in nutrition: 283 calories recipecuisine: American preptime: "PT11M" cooktime: "PT49M" recipeyield: "4" recipecategory: Dessert ---  Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to prepare a special dish, haddock marinated in shio-koji & amazake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious. Haddock Marinated in Shio-Koji & Amazake is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It's simple, it's fast, it tastes delicious. They're nice and they look wonderful. Haddock Marinated in Shio-Koji & Amazake is something that I have loved my whole life. Shio Koji marinated Chicken taste test is under way. We just finished making a fresh batch of Shio Koji and thought it would just make sense to marinate. Shio Koji Marinated Chicken Taste Test. In a very large resealable plastic bag, coat the pork steaks with the shio koji. To get started with this recipe, we have to first prepare a few components. You can cook 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: 1. Get 2 slice Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.) 1. Prepare 4 tbsp Sweet Shio Koji Heat cooking oil in a cast iron or stainless steel pan over medium-high. Shio-koji Salmon in Shio-koji Beurre Monte. Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. Not only is it necessary in fermentation, but when combined with other ingredients, it can be used for flavoring, curing and/or preserving foods. ##### Instructions to make Haddock Marinated in Shio-Koji & Amazake: 1. 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. 1. Here it is after marinating for 2 days. The fish has become plump, firm, and shiny. 1. Since shio-koji burns easily, pat off of both sides with a paper towel. 1. 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. 1. 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. 1. Garnish with Vinegared Lotus Root. - - https://cookpad.com/us/recipes/154390-pickled-lotus-root Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. Not only is it necessary in fermentation, but when combined with other ingredients, it can be used for flavoring, curing and/or preserving foods. Shio-koji has been sweeping Japan by storm recently, but what is it? Shio koji is made by mixing the koji fungus with steamed rice and salt, then letting it mature. The koji begins to break down the rice releasing deliciousness, but the salt stops your. So that's going to wrap it up with this special food haddock marinated in shio-koji & amazake recipe. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!