Steamed Fish With Shio Koji

Steamed Fish With Shio Koji

  • Serves 2
Rated by 26 people
Click to rate this recipe:

Bring out the rich umami flavours of fish with this steamed fish with shio koji recipe. Koji is a type of mould that grows on rice and is used to ferment sake, and it has recently started to be used in Japanese and other varieties of cooking because the enzymes in it enhance flavour, tenderise meat, eliminate odours, and help digestion. Have a go at making this recipe and see what a difference using shio koji (koji with salt) makes.


2 cod fillets
shio koji
1 leek
300g mixed japanese mushrooms
1 tbsp butter
2 tbsp cooking sake
pinch of nanami togarashi seven spice

How To Prepare

  1. First start by weighing your cod. You want a tenth as much shio koji marinade as fish (for example if you had 100g of fish you’d want 10g of shio koji).

  2. Spoon the shio koji into a plastic bag, then add the fish. Try to remove as much air as possible before sealing the bag, this will help ensure that the fish is as well covered as possible by the marinade.

  3. Massage the shio koji into the fish, making sure that it’s nice and evenly covered. This is important as the more surface the shio koji covers, the more it will infuse its tasty umami flavour into your fish. Leave to marinate in the fridge for 1-2 days.

  4. Chop your leek into thin slices and cut the mushrooms into bite sized pieces. Next, pre-heat your oven to 180C.

  5. Rub butter onto some aluminium foil, parchment or an oven bag. Layer on top the mushrooms, then cod and leek. Drizzle on the cooking sake, then firmly close the foil, paper or bag.

  6. Bake for 10-15 mins. Garnish with a sprinkle of nanami togarashi seven spice.

Tips and Information

- If you’d prefer another fish, coley and pouting are both sustainable fish with a taste similar to cod. Any non-oily fish would be delicious in this dish.