Seasoning a fish is more than just adding salt. Chase Kojima reveals how they season their fish in the Sokyo kitchen.
We’re all guilty of reaching for the all-purpose seasoning when feeling a little lazy in the kitchen, but Sokyo’s Executive Chef Chase Kojima is here to teach us otherwise. In the Sokyo kitchen it’s all about the brine. By soaking a fillet of fish in brine means the seasoning enters the meat of the fish rather than just coating it. It ensures that the whole fish is seasoned and flavour is inserted in every bite. Here is Chase’s simple and a delicious way of seasoning a fillet of fish.
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