Sanma no Shioyaki (Grilled Pacific Saury)
https://sudachirecipes.comSanma no Shioyaki is a classic Japanese autumn dish. Made with seasonal and fresh Pacific Saury sprinkled with salt and grilled, it's so simple yet so tasty. Typically enjoyed with grated daikon and a squeeze of sudachi, this dish is perfect served with rice and miso soup!
Ingredients
Instructions
- First, wash 2 pacific saury "sanma" in a bowl of cold water. Rub the skin with your hands to thoroughly clean it.
- 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.
- Add 100 ml water and 50 ml sake to the bowl and use it to wash the saury once more.
- Remove the saury from the bowl and pat both sides dry with kitchen paper.
- Sprinkle another pinch of salt on each side. Rub it gently over the skin and leave for 5-10 minutes.
- While you wait, coat a wire rack with cooking oil and preheat the grill on medium-high for 3-5 minutes.
- 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.
- Serve each salt grilled saury with 1 tbsp of grated daikon drizzled with soy sauce and a wedge of your chosen citrus.
