Shiokoji can solve the dilemma of wanting to enjoy salty shioyaki grilled fish but not wanting its high sodium content. Shiokoji also keeps the fish fresh longer, so marinating a very fresh fish for consumption the next day is very practical and has little effect on quality. Compared to shioyaki, shiokojiyaki imparts a much softer and mellow saltiness. Squeeze a lemon or lime at the table for a zesty punch.
425 calories (1/2 of recipe); 21.9 g protein; 34.7 g fat; 1.2 g carbohydrate; 1.2 g net carbs; 302 mg sodium; 118 mg cholesterol; 0 g fiber
1 1/2 tbsp shiokoji salted rice malt
Lemon or lime wedges (not in photo)
Marinate fish with shiokoji in fridge for several hours to overnight.
Heat oven to 200 C/400 F, and bake for 20-25 minutes.
Flip halfway through.
Serve hot with lemon or lime wedge.
(Served with yu choy sum -- microwaved and mixed with katsuobushi bonito flakes -- in photo.)
- Nutrition figures above are based on the assumption that 43% of shiokoji is absorbed by the fish.
- Grilling lets fat drip out of the fish, so actual calories and fat figures are likely lower than the above numbers.