Grilled Mackerel with Shio Koji

Course: Main Course

Cuisine: Japanese

Keyword: shio koji

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2

Author: Nami

Low in calorie and rich in protein, this dish makes a lean and healthy option for everyday cooking. Marinating the mackerel with Shio Koji allows the flavor to permeate throughout the flesh. Also grilling the fish lends it a crispy light char and leaves the inner fillet meat ‘melt-in-your-mouth’ tender.

Ingredients

2 ⅓ lb mackerel (150g)
2 tbsp Hikari Miso Shio Koji (For the homemade recipe, click here.)
Lemon wedges

Instructions

In a flat container, put mackerel and Hikari Miso Shio Koji together and marinate for at least 30 minutes. You can adjust the marinating time according to the size of your mackerel fillets.

To Broil (Recommended)

Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Line a baking sheet with foil for easy cleaning (Brush the foil with some oil so the skin doesn't get stuck). Place the fish on the foil, skin side down. Broil it medium/high for 15-20 minutes, until the surface is blistered and brown a bit. You do not need to flip it. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC.

To Bake (Optional)

Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake the fish on parchment paper for 20-25 minutes, till golden brown, opaque, and flaky.

To Serve

Serve immediately with slices of lemon.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.