Makarel Panggang dengan Shio Koji

Name: Makarel Panggang dengan Shio Koji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 5.3 oz mackerel ((2 pieces)); 2 Tbsp shio koji; lemon wedges

Grilled Mackerel with Shio Koji gets an extra boost of umami thanks to this Japanese all-purpose seasoning. The fish is quickly marinated then grilled until crispy and lightly charred on the outside and melt-in-your-mouth tender inside.

⏱ 25 min 🔨 Prep 10min 🔥 Cook 15min 📊 Medium 🍽 2 servings ⭐ 4.8 (11) 👁 8

Ingredients

2 servings

5.3 oz mackerel ((2 pieces))
2 Tbsp shio koji
lemon wedges

Instructions

Before You Start…Please note that this recipe requires 30 minutes of marinating time.
In a flat container, put 5.3 oz mackerel and 2 Tbsp shio koji together and marinate for at least 30 minutes. You can adjust the marinating time according to the size of your mackerel fillets.
Preheat the broiler* with a rack placed about 6 inches (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 stick to it). Place the fish on the foil, skin side down. Broil it on Medium/High for 15–20 minutes, until the surface is blistered and browned a bit. You don't need to flip it. *Typical broiler settings: Low 450ºF/232ºC, Medium 500ºF/260ºC, and High 550ºF/288ºC.
Preheat the oven to 425°F (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper for 20–25 minutes until golden brown, opaque, and flaky.
Serve immediately with lemon wedges.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.

Grilled & Roasted mackerelshio kojijapanese