Grilled Mackerel with Shio Koji

Name: Grilled Mackerel with Shio Koji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 small fillets (⅓ lb, 150g) mackerel; 2 tbsp SHIO KOJI; Lemon wedges

Low in calorie and rich in protein, this dish makes a lean and healthy option for everyday cooking. Marinating the mackerel with Shio Koji allows the flavor to permeate throughout the flesh. Also grilling the fish lends it a crispy light char and leaves the inner fillet meat ‘melt-in-your-mouth’ tender.

Message from Nami( Just One Cookbook^®): “If you like grilled salted mackerel served in Japanese restaurants or bento boxes, you will love this mackerel with Shio Koji! Simply replace the salt with Shio Koji. Umami flavor from Shio Koji enhances this simple dish!”

Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 2

Ingredients

2 small fillets (⅓ lb, 150g) mackerel
2 tbsp SHIO KOJI
Lemon wedges

Instructions

In a flat container, put mackerel and Hikari Miso Shio Koji together and marinate for at least 30 minutes.
Grill or broil the fish at 350F (180C) for 25-30 minutes. Or pan fry the fish over medium low heat.
Serve immediately with slices of lemon

Quick Tip

Adjust the marinating time according to the size of your mackerel fillets.

Product used in this recipe

re sq 63473 Hikari Miso Shio Koji 20.40oz

Shio Koji
20.4 oz (580 g)

Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.

Check out Shio Koji
20.4 oz (580 g)