Salt-Grilled Pacific Saury

Be the first to rate

(No Ratings Yet)

Loading...

Sanma shioyaki is the quintessential Japanese autumn dish, featuring whole Pacific saury grilled simply with coarse salt to highlight its rich, oily flesh. The fish develops a smoky, crispy skin while the interior stays tender and moist, served traditionally with grated daikon to cut through the richness. It's a minimalist preparation that lets the natural flavor of the seasonal fish shine.

Nutrition Facts

Per serving (estimated)

• 330 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 1 gSugar
• 32 gProtein
• 1080 mgSodium
• 540 mgPotassium
• 45 mgCalcium
• 2.8 mgIron
• 12 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the fish

• 4 whole Pacific saury (sanma/pike mackerel), about 130-150 g each, gutted and cleaned
• 2 tablespoons coarse sea salt
• 1 teaspoon vegetable oil, for brushing the grill

For the condiments

• 300 g fresh daikon radish, peeled
• 4 tablespoons soy sauce
• 1 lemon or 2 sudachi, cut into wedges
• 2 scallions, finely chopped (optional)
• 1 tablespoon grated fresh ginger (optional)

Directions

1. Rinse each fish under cold running water and pat completely dry inside and out with paper towels. Using a sharp knife, make 2 to 3 shallow diagonal slits across the thickest part of each side so the heat penetrates evenly.
2. Sprinkle the coarse sea salt generously over both sides of each fish and inside the cavity, rubbing it in lightly. Set on a wire rack and let rest at room temperature for 15 minutes so the salt draws out surface moisture; this ensures crisp skin.
3. Meanwhile, finely grate the daikon radish using the smallest holes of a box grater. Gather the grated daikon into a small mound between your palms and gently squeeze out the excess liquid just before serving to keep it light and fluffy.
4. Preheat a charcoal grill to medium-high heat, or heat a cast-iron grill pan over medium-high for 5 minutes until very hot. Lightly brush the grates or pan with vegetable oil to prevent sticking.
5. Place the fish on the grill at a 45-degree angle to the grates to create attractive sear marks. Cook undisturbed for 4 to 5 minutes until the skin is blistered, lightly charred, and releases easily from the grill.
6. Carefully flip each fish using two spatulas and grill the second side for 3 to 4 minutes until the skin crisps and the flesh near the spine flakes easily and turns opaque (internal temperature 145°F / 63°C).
7. Transfer the grilled fish to a warm serving plate and let rest for 1 minute. Mound a generous spoonful of grated daikon beside each fish and arrange lemon or sudachi wedges on the side.
8. Serve immediately with small dishes of soy sauce. The traditional way to eat is to add a spoonful of grated daikon into the soy sauce, then dip the fish to taste; squeeze citrus over the top as desired.

Cook’s Notes

• Choose saury with bright, clear eyes, firm flesh, and shiny silver-blue skin; these are signs of peak freshness. Frozen whole saury should be thawed overnight in the refrigerator and patted very dry.
• Traditional binchotan charcoal gives the fish its signature smoky aroma. If using a broiler, position the rack 4 to 6 inches from the heat and watch carefully to prevent the fatty skin from igniting.
• The grated daikon (daikon oroshi) is not optional in this dish – its sharp, slightly bitter juice cuts through the rich oiliness of the fish and aids digestion.
• Eat the fish hot off the grill for the crispiest skin. In Japan it is customary to eat the entire fish, including the tender bits near the head and collar.
• To check doneness, insert a chopstick near the spine – it should slide in easily and feel hot to the touch when pulled out.

You might also like

Asian

Nishime Simmered Vegetables

Asian

Homemade Sushi Rolls

Asian

Tsukemen Dipping Noodles with Rich Pork and Chicken Broth

Asian

Beef Teriyaki Rice Bowl with Caramelized Onions and Onsen Egg