Sake Lee marinated grilled fish

Ingredients:

1 tbsp Sake Lee Shio Koji

1 piece of fish (Salmon, Black Cod, Snapper, Spanish Mackerel)

Instructions:

Pat the fish dry with a paper towel to remove excess water.

Coat fish with Sake Lee Shio Koji paste and wrap in parchment paper or salan wrap.

Marinate for 1-3 days in the refrigerator.

Wipe or wash off the Sake Lee Shio Koji, and wipe excess moisture.

Grill or sauteed in a pan with low-mid heat, as the Sake Lee can get charred easily. Cook for 4 mins per side until the internal temperature reaches 145°F (63°C).