{"product_id":"shio-koji-marinated-swordfish-steak","title":"Shio-koji Marinated Swordfish Steak","description":"\u003ch2 dir=\"ltr\"\u003eChoose swordfish that is \u003cem\u003eslightly pink\u003c\/em\u003e, translucent, and \u003cem\u003eevenly-colored\u003c\/em\u003e.\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eMarinate the fish in 10% shio-koji (by weight of the fish) for 30 minutes. I paired the swordfish with baked Granny Smith apples.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIngredients\u003cspan\u003e:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eSwordfish\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eShio-koji\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eMirin (optional)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-064f0256-7fff-b920-b427-a850b6568469\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eAfter 30 minutes, remove the fish from the marinade and wipe the surface dry. Excess shio-koji burns easily, so keep the coating very thin.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003ePreheat the broiler to 500°F with the oven-safe skillet you will use for cooking inside the oven.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eCarefully remove the hot skillet, spread a thin layer of oil, place the fish in the pan, and brush a light film of oil over the top of the fish. Return the skillet to the broiler and cook 5–6 minutes, until the surface becomes lightly browned. Remove the skillet from the oven.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eReduce the oven temperature to 420°F. Return the skillet with the fish to the oven and cook 6–8 minutes, depending on thickness. Towards the end of cooking, brush the surface of the fish with the mirin for added glossiness and sweetness.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eThe internal temperature of the fish should reach 145°F for safe consumption. Do not cook swordfish medium-rare unless you know your fishmonger and the fish is safe for raw consumption.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53133233684774,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/hiroko-shimbo-japanese-chef-Shiokoji-swordfish-recipe.jpg?v=1777674545","url":"https:\/\/hirokoskitchen.com\/products\/shio-koji-marinated-swordfish-steak","provider":"Hiroko Shimbo","version":"1.0","type":"link"}