5 from 14 votes
Sanma Shioyaki (Salt-Grilled Pacific Saury)
Sanma Shioyaki is a salt-grilled Pacific saury prepared by cleaning and seasoning the fish with sake and kosher salt, then broiling or baking it until the skin is blistered and slightly browned. The dish includes grated daikon radish and soy sauce, with an optional lemon wedge to brighten the flavors. The fish is crisped on the outside yet tender inside, with subtle aroma from the sake treatment.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
1
Calories:
270 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 270
% 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.