Sanma Shioyaki (Salt-Grilled Pacific Saury)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
1
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Calories
270 kcal
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Course
Main Course
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Cuisine
Japanese
Sanma Shioyaki (Salt-Grilled Pacific Saury)
Description
Sanma Shioyaki (Salt-Grilled Pacific Saury) features a whole Pacific saury cleaned thoroughly and treated with sake to enhance texture and reduce fishy odor. The fish is salted generously with kosher salt before cooking. The recipe recommends broiling the fish about 6 inches below the heating element until its skin blisters and browns lightly, which crisps the surface and locks in moisture, producing a juicy interior.
The dish is accompanied by freshly grated daikon radish, squeezed to remove excess moisture, and soy sauce to add savory depth. Optionally, a wedge of lemon can be served to add a fresh citrus note. The flavor profile is a balance of the clean saltiness, mild umami from soy sauce, and the natural taste of the saury.
This simple grilled fish is often served as part of a Japanese meal, typically with steamed rice and other side dishes. The method preserves the natural flavor of the fish while adding pleasant texture contrasts between the crispy skin and tender flesh. Removing the fish's guts and drying the skin beforehand improves cooking and presentation.
Ingredients
- 1 Pacific Saury sanma
- 1 Tbsp sake
- kosher salt Diamond Crystal brand
- 1 inch daikon radish (peel and grate it (I like this grater) and squeeze out some of the moisture; you don‘t need to use all of it)
- 1 Tbsp soy sauce
- 1 wedge lemon (optional)
Instructions
- Cut 1 Pacific saury (sanma) in half diagonally (to fit in my toaster oven). Place the fish vertically on the cutting board and insert a knife in the stomach side from top to bottom. Wash and get rid of the guts thoroughly in cold water. Wipe the entire fish dry with paper towels.
- In a bowl, put the fish and 1 Tbsp sake and leave it for 5 minutes. Sake helps to make the fish fluffier and to remove the unwanted odor.
- After 5 minutes, remove the moisture on the fish with paper towels. Right before broiling or baking, sprinkle both sides of the fish with Diamond Crystal kosher salt.
To Broil (Recommended)
- Preheat the broiler* with a rack placed about 6 inches (15 cm) away from the top heating element (in the middle) for 3 minutes. Line a baking sheet with foil for easy cleaning (brush/spray the foil with oil or wrinkle up the foil so the skin doesn‘t stick). Place the fish on the baking sheet. Broil it on Medium/High until the surface is blistered and brown a bit, about 8–10 minutes, flipping once. *Typical broiler setting: Low 450ºF/232ºC, Medium 500ºF/260ºC, and High 550ºF/288ºC.
To Bake (Optional)
- Preheat the oven to 425°F (218ºC) with a rack placed in the middle and bake the fish on parchment paper until the surface is blistered and brown a bit, about 10–15 minutes, flipping once.
To Serve
- Serve with a 1 wedge lemon and the grated daikon from 1 inch daikon radish. Drizzle 1 Tbsp soy sauce over the grated daikon and enjoy it with the fish.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 616mg | 26% |
| Potassium | 681mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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