Shio Koji Chilean Sea Bass
Shio Koji Chilean Sea Bass
Serves: 2
Chilean seabass dish is one of my favorite dishes that I make often. Mashed potatoes and steamed vegetables pair well with this perfectly salted and cooked seabass. I love the combination of rich, crispy, and savory flavors on the outside of the fish and creamy, tender meat on the inside. With a few simple cooking steps, you have a healthy and divinely delicious meal! The fish is first marinated in salt and shio koji for about 15 minutes and then broiled for a short time. And that is all you have to do!
Shio koji is a white, thick marinade made from 3 simple ingredients: rice, salt and koji culture. Some people believe that shio koji offers numerous health benefits, including improved gut health, enhanced digestion, a strengthened immune system, and antioxidant properties. It is used in traditional Japanese cuisine to season fish, meat, and vegetables. Enzymes included in shio koji help tenderize and enhance the umami flavors of the marinated ingredients. I highly recommend you try cooking with this amazing marinade!
Ingredients:
1 pound of Chilean seabass
4-5 TBS shio koji
Salt
Ponzu sauce for serving (Ponzu is citrus-based soy sauce condiment)
Directions:
1. Lightly wash the Chilean seabass and dry it well with paper towels
2. Cut the fish into 1-inch-thick portions
3. Sprinkle salt on both sides of the fish filets. Coat the fish filets with shio koji using a cooking brush.
4. Marinate for about 15 minutes.
5. Broil the fish in the oven according to your oven reference guide. With my convection oven, I broil the top side of the fish for about 8-9 minutes and then turn the filets. (If the top corners of the fish filets are lightly golden crust color, it is ready to flip the filets.)
6. Continue broiling the other side for about 6 -7 minutes until the surrounding edges of the filets turn into a golden-brown crust (slightly charred edges are fine).
7. Pull the fish out of the oven and check to ensure that the fish meat is flaky. At this point, the fish is ready to be served.
8. Pair the fish with mashed potatoes and steamed vegetables. And serve this dish with ponzu sauce on a side to add more tangy and umami flavors. Enjoy!