Grilled Sanma. A classic Japanese fall dish, grilled Sanma (pacific saury) is cooked whole over hot charcoal until the skin crisped up and golden. The smokiness from the charcoal adds a layer of amazingness to the dish. Enjoy with grated daikon and lemon.
Sanma or Pacific Saury is one of the most well-known seasonal fish representing autumn in Japanese cuisine.
I use my Japanese fish grill, enameled cast iron grill with a gas stove and heat it to a medium to medium-high heat.
You should also be able to use a regular grill outside (or a regular fry pan though the fry pan won't give you that special "grilled" flavor).
You can have Grilled Sanma using 5 ingredients and 7 steps. Here is how you cook it.
Ingredients of Grilled Sanma
- You need 1 of Whole sanma.
- Prepare 1/2 of sudachi citrus or lemon.
- You need 4 Tbsp of grated daikon.
- Prepare to taste of soy sauce.
- It's 1-2 tsp of oil for your grill.
Rinse the sanma and pat dry. Sanma is commonly used in Japanese cuisine. To make this dish, all you need is an oven/grill. I used my toaster oven that is pretty quick to grill a small amount of meat.
Grilled Sanma instructions
- Heat up your grill. I use my Japanese fish grill, enameled cast iron grill with a gas stove and heat it to a medium to medium-high heat. You should also be able to use a regular grill outside ( or a regular fry pan though the fry pan won't give you that special "grilled" flavor)..
- Rinse the sanma and pat dry. Cut in half if your grill is too small to fit the whole fish..
- Sanma tastes great topped with grated daikon radish so if you have it, grate some into a bowl and set aside..
- Once your grill or pan is heated up, wipe on a bit of oil with a paper towel. Start grilling your fish!.
- Grill each side for about 4-5 minutes, until you have some nice grill marks or the skin is a bit crispy. It might stick to the pan a little if it hasn't been seasoned yet..
- Serve on a plate with grated daikon! You'll have to remove the bones as you eat. If the innards haven't been removed, you can technically eat those too but it's quite bitter..
- Squeeze a slice of sudachi or lemon over the top, and top with daikon and a touch of soy sauce (or just soy sauce).
If you don't have an oven at home, you can pan fry it oven medium-high heat. It is ' Sanma (さんま, 秋刀魚)' in Japanese. Once grill hits temp, reduce heat to medium-low and place Pacific Saury on the grill. Japanese Grilled Mackerel Pike (Sanma Shio Yaki) Sanma (Mackerel Pike) is a typical seasonal fish in fall in Japan. However it is served as sashimi, grilled with sea salt (Shio Yaki) is the most common and popular as a home food.
