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Sanma no Shioyaki (Grilled Pacific Saury)
5 from 4 votes

Sanma no Shioyaki (Grilled Pacific Saury)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 portions
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

  • 2 Pacific Saury sanma, whole, aka sanma
  • 2 tsp salt
  • 100 ml water for cleaning
  • 50 ml sake for cleaning
  • 2 tbsp daikon radish grated
  • 1 dash soy sauce
  • 1 kabosu or 2 slices lemon/lime, or sudachi

Instructions

    Cup of Yum
  1. First, wash 2 pacific saury "sanma" in a bowl of cold water. Rub the skin with your hands to thoroughly clean it.
  2. Drain the water, pat the surface dry and sprinkle each side with a generous pinch of salt. Gently rub it over the skin and leave for 5 minutes.
  3. Add 100 ml water and 50 ml sake to the bowl and use it to wash the saury once more.
  4. Remove the saury from the bowl and pat both sides dry with kitchen paper.
  5. Sprinkle another pinch of salt on each side. Rub it gently over the skin and leave for 5-10 minutes.
  6. While you wait, coat a wire rack with cooking oil and preheat the grill on medium-high for 3-5 minutes.
  7. Place the Pacific saury onto the oiled grill, make sure to position them so that they will lay directly under the heat source. Grill for 5-7 minutes on each side.
  8. Serve each salt grilled saury with 1 tbsp of grated daikon drizzled with soy sauce and a wedge of your chosen citrus.