Kinki no shiokojiyaki / grilled channel rockfish marinated in salted rice malt

So simple, so tasty.
Shiokoji can solve the dilemma of wanting to enjoy salty shioyaki grilled fish but not wanting its high sodium content. Shiokoji also keeps the fish fresh longer, so marinating a very fresh fish for consumption the next day is very practical and has little effect on quality. Compared to shioyaki, shiokojiyaki imparts a much softer and mellow saltiness. Squeeze a lemon or lime at the table for a zesty punch.

425 calories (1/2 of recipe); 21.9 g protein; 34.7 g fat; 1.2 g carbohydrate; 1.2 g net carbs; 302 mg sodium; 118 mg cholesterol; 0 g fiber


<Ingredients>

2 kinki channel rockfish (378 g in photo)
1 1/2 tbsp shiokoji salted rice malt
Lemon or lime wedges (not in photo)

<Directions>
1.

Marinate fish with shiokoji in fridge for several hours to overnight.

Flip once or twice for even marinating.

2.

Heat oven to 200 C/400 F, and bake for 20-25 minutes.
Flip halfway through.

When the edges are slightly burned, it is ready.

3.

Serve hot with lemon or lime wedge.
(Served with yu choy sum -- microwaved and mixed with katsuobushi bonito flakes -- in photo.)

<Notes>

• Nutrition figures above are based on the assumption that 43% of shiokoji is absorbed by the fish.
• Grilling lets fat drip out of the fish, so actual calories and fat figures are likely lower than the above numbers.

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