Like many of you, I want to try to eat better this year and also cook healthier meals for my family. Instead of red meat, we start to eat more fish since it has less saturated fat and cholesterol. One of our favorite fish is Grilled Mackerel. It is extremely easy to make and only seasoning that I used was shio koji (塩麴).
If you’re new to shio koji, read this page about shio koji, which I just posted.
Let’s say you now know about shio koji. Let’s move on to talk about this quick and easy mackerel dish.
If you are a frequent visitor to Japanese restaurants, you’ve probably seen or tried Saba Shioyaki, or Grilled Mackerel . Saba shioyaki is mackerel seasoned with salt and grilled till the skin is crispy and the flesh is tender. It is sometimes included in bento lunch boxes as well.
Since shio koji is rice koji that has been fermented with sea salt, I thought I would just swap salt with shio koji to make Grilled Mackerel. As I expected, the enzyme in shio koji brought out the umami (or richness – one of five basic tastes) in foods and the result was simply amazing!!!
The oil coming from the fish gave it nice crispy exterior. The flesh was very tender and flavorful and it tasted very delicious with the char from the crispy mackerel skin.
In case you are not able to find shio koji in your local Japanese supermarkets, I made this video video tutorial for you to make your own shio koji. Koji is slightly easier to find than shio koji so I hope you make your own shio koji to enjoy my shio koji recipes.
For the step-by-step recipe for Homemade Shio Koji, click here.
Note: If you cannot find shio koji, use 1 tsp. sea salt instead.
Hikari Miso products are available in Japanese grocery stores and Amazon.
Disclosure: This post is sponsored by Hikari Miso. To read more about my partnership with Hikari Miso, click click here.