Steamed White Fish with Shio Koji

Steamed White Fish with Shio Koji

This helps reduce the fishy odor unique to fish and makes it taste great. If you don’t have a steamer, bring a small amount of water to a boil in a deep, wide pot (such as a wok). Set a large plate that fits neatly inside the pot, arrange the fish on the plate, cover with a lid, and steam.

Cooking time: 20 minutes (not including marinating time)

Servings: Serves 2

  • Ingredients

    • White-fleshed fish fillets (e.g., cod, sea bream, haddock, halibut): 2 fillets
    • Shio koji powder (salted rice malt seasoning; e.g., Kojiy a Satomura Shio Koji Powder): 1 small packet
    • Vegetables for serving on the side (any you like, such as steamed greens, broccoli, carrots, or bean sprouts): as needed

  • Preparation

    • Evenly coat the surface of the fish fillets with the shio koji powder. Refrigerate for 1 hour to overnight.
    • Bring water to a boil and set up your steamer (or the improvised steamer method described above).
    • Without wiping off the shio koji powder, place the fish on a heatproof plate. Once steam is actively rising, steam for about 8 minutes.
    • Plate the fish and serve with your choice of vegetables on the side.

Notes

If shio koji powder is hard to find, you can substitute shio koji paste (use enough to lightly coat the fish), though the exact saltiness may vary—adjust to taste next time.

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