盐曲蒸鱼

盐曲蒸鱼

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这道盐曲蒸鱼所使用的盐曲配方能够完美衬托出鱼的浓郁鲜味。盐曲是日本的调味圣品,是米曲与盐结合的天然调味料。近年来盐曲调味品开始在日本流行,并被应用于多种料理中,因为盐曲能够增强食材本身的鲜味,使肉质更加细嫩,消除某些食材的异味,还能够帮助消化。赶快按照食谱一展身手吧,体验一下运用盐曲做出的料理和普通料理究竟有什么不同。

材料

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

做法

  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.

小贴士

- 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.

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