Lemon Escabeche with Shio Koji
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
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at hikarimiso.com.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Grilled Mahi-Mahi with Escabeche Sauce Recipe
recipeland.com
Baked Fish Fillet with Shio Koji with foil – recipe | Fermented Food Recipes from Japan
fermentedfoodrecipe.com
Shio Koji Marinated Pork
kozmokitchen.com
Braised Herb Chicken With Shio Koji
hikarimiso.com
Shio Koji Salmon: My Easy Sesame-Ginger Weeknight Win!
bellerecipe.com
Koji Grilled Lamb with Shio Koji and Spice Blend
finedininglovers.com
Shio Koji Archives
umami-chef.co.uk
Fried Miso Fish
cocobeli.com