Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.)
2 slices (1 slice = 80 - 100 g)
Sweet Shio Koji Recipe ID: 1684858
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 Recipe ID: 1677335.
Story Behind this Recipe
Fish marinated in regular shio-koji is also good. but I tried give this a subtle sweetness like Saikyo miso.
Adjust the amount of steaming time based on the thickness of the fish and keep an eye on it. Some shio-koji brands have moderate amounts of salt, so you can optionally sprinkle extra salt onto the fish and then coat with the sweet shio-koji sauce.