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Marinated Marlin with Shio-Koji and Olive Oil
Marlin Shio Koji et à l'huile d'olive
Ingrédients (2 portions)
Marlin (filet)
180 g
(une)
Plus Koji Shio Koji
180g (10% against Marlin)
Huile d'olive
1 and 1/2 tbsp.
Mixed Herb
1/2 cuillère à café
Recette
1.
Wipe off moisture from the surface of marlin.
2.
Put (a) in a zipped plastic bag and mix. Add marlin in the same bag and coat the marlin with seasoning sauce well. Remove the air and close the bag. Put the bag on the canister, make it flat and freeze.
3.
Defrost marlin in the refrigerator, then cook in a frying pan with aluminum foil.
