Lemon Escabeche with Shio Koji | Hikari Miso
Lemon Escabeche with Shio Koji An escabeche-style recipe using shio koji with the refreshing scent of lemon and herbs. The marinated fish is softened by
Ingredients
- 2 “Buri” (yellowtail) fillets or any fish that suits your preference
- Salt to taste
- Some white pepper
- Suitable amount of flour
- 1 onion
- 1/2 each of red bell pepper and green bell pepper
- 1/2 lemon
- 1 clove garlic
- 2 tbsp (3ml/1fl oz) olive oil
- 1 red chili pepper
- 2 tbsp (30ml/1fl oz) SHIO KOJI
- 3 tbsp (45ml/1.5fl oz) olive oil
- Lemon juice for 1/2 lemon
- 2 tbsp (30ml/1fl oz) vinegar
- White pepper to taste
- 5 sprigs thyme
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