Lemon Escabeche with Shio Koji
- 2 “Buri” (yellowtail) fillets or any fish that suits your preference
- Salt to taste
- Some white pepper
- Suitable amount of flour
- 1 onion
- 1/2 each of red bell pepper and green bell pepper
- 1/2 lemon
- 1 clove garlic
- 2 tbsp (3ml/1fl oz) olive oil
- 1 red chili pepper
- 2 tbsp (30ml/1fl oz) shio koji
- 3 tbsp (45ml/1.5fl oz) olive oil
- Lemon juice for 1/2 lemon
- 2 tbsp (30ml/1fl oz) vinegar
- White pepper to taste
- 5 sprigs thyme
- 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.
- 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
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.
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