Haddock Marinated in Shio-Koji & Amazake

Haddock Marinated in Shio-Koji & Amazake

Curing fish in shio koji makes for a warming and gentle broiled fish. It's easy to make in a frying pan.


Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.)
2 slices (1 slice = 80 - 100 g)
Sweet Shio Koji Recipe ID: 1684858
4 tablespoons


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.
2. Here it is after marinating for 2 days. The fish has become plump, firm, and shiny.
3. Since shio-koji burns easily, pat off of both sides with a paper towel.
4. 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.
5. 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.
6. 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.