Water · Rockfish
Koji Cured Rockfish with Garlic Butter
A koji experiment on rockfish: dusted with koji flour or liquid koji, cured 24 hours, then seared and butter basted. Served with roasted asparagus and a salsa.
SpeciesRockfish
MethodPan seared
How we make it
Dust fish with koji flour or liquid koji and cure 24 hours.
Season with salt and pepper.
Sear both sides 2-3 minutes.
Add butter and garlic and baste until 138-140F.
Rest on a plate until 145F.
Watch it
Recipe card drafted from our video. Exact amounts and timing are in the video.
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