Haddock Marinated in Shio-Koji & Amazake

1. 1

   Place the fish on a thick paper towel.

2. 2

   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.

3. 3

   Here it is after marinating for 2 days.

4. 4

   The fish has become plump, firm, and shiny.

5. 5

   Since shio-koji burns easily, pat off of both sides with a paper towel.

6. 6

   Place a sheet of parchment paper in the frying pan.

7. 7

   Place the fish with the skin side down, set the heat to medium, cover with a lid, and steam the fish for 1 minute.

8. 8

   Then turn down the heat to low.

9. 9

   Steam-fry the fish for 2 minutes over low heat.

10. 10

    When it has become nicely browned, flip it over and steam-fry the other side for 2 minutes.

11. 11

    Garnish with Vinegared Lotus Root.

No additional tips available.