An escabeche-style recipe using shio koji with the refreshing scent of lemon and herbs. The marinated fish is softened by shio koji’s active enzyme also removing the fish’s strong smell and bringing out the umami. The marinade can be enjoyed not only with meat but also with other vegetables.
2“Buri” (yellowtail) fillets or any fish that suits your preference
Salt to taste
Somewhite pepper
Suitable amount of flour
1onion
1/2 each of red bell pepper and green bell pepper
1/2lemon
1clove garlic
2tbsp (3ml/1fl oz) olive oil
1red chili pepper
【Marinade】
2tbsp(30ml/1fl oz) SHIO KOJI
3tbsp(45ml/1.5fl oz) olive oil
Lemon juice for 1/2 lemon
2tbsp(30ml/1fl oz) vinegar
White pepper to taste
5sprigsthyme
Instructions
Cut the onion and bell peppers julienne style and slice the garlic into thin slices. Wash the skin of the lemon well and cut into thin round slices.
Mix all the ingredients of the marinade.
Cut the fish of your preference diagonally into bite-sized pieces, sprinkle with salt and white pepper, then dip and drag through the flour.
Heat a frying pan over medium heat, add onions and bell peppers, fry quickly and move to a storage container.
Add olive oil, garlic and red chili pepper to a frying pan, and when you can smell the aroma over a low heat, cook the fish skin-side down first. After browning both sides, put it on 4.
Pour the marinade into the storage container mix everything, and when cool, let sit in the refrigerator for about two hours.Key points: Put it in the fridge for about two hours and the flavor will become rich; leaving it overnight will make the flavor richer and even more delicious.
Product used in this recipe
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.
