Recipe: Yummy Grilled Sanma

Grilled Sanma. A classic Japanese Sanma Shioyaki (grilled pacific saury) is cooked whole over charcoal until the skin crisped up. The smokiness from the charcoal adds a layer of amazingness to the dish. Enjoy with grated daikon and lemon.

Grilled Sanma To make this dish, all you need is an oven/grill. I used my toaster oven that is pretty quick to grill a small amount of meat. If you don't have an oven at home, you can pan fry it oven medium-high heat. You can cook Grilled Sanma using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Grilled Sanma

  1. Prepare of Whole sanma.
  2. Prepare of sudachi citrus or lemon.
  3. It's of grated daikon.
  4. Prepare of soy sauce.
  5. You need of oil for your grill.

Sanma is so popular to eat in the Autumn in Japan! It's usually just grilled and eaten with grated daikon radish, soy sauce and some citrus. The freshest sanma has a very shiny skin and a little yellow tip on its nose. Sanma or Pacific Saury is one of the most well-known seasonal fish representing autumn in Japanese cuisine.

Grilled Sanma step by step

  1. Heat up your grill. I use my Japanese fish grill, enameled cast iron grill with a gas stove and heat it to a medium to medium-high heat. You should also be able to use a regular grill outside ( or a regular fry pan though the fry pan won't give you that special "grilled" flavor)..
  2. Rinse the sanma and pat dry. Cut in half if your grill is too small to fit the whole fish..
  3. Sanma tastes great topped with grated daikon radish so if you have it, grate some into a bowl and set aside..
  4. Once your grill or pan is heated up, wipe on a bit of oil with a paper towel. Start grilling your fish!.
  5. Grill each side for about 4-5 minutes, until you have some nice grill marks or the skin is a bit crispy. It might stick to the pan a little if it hasn't been seasoned yet..
  6. Serve on a plate with grated daikon! You'll have to remove the bones as you eat. If the innards haven't been removed, you can technically eat those too but it's quite bitter..
  7. Squeeze a slice of sudachi or lemon over the top, and top with daikon and a touch of soy sauce (or just soy sauce).

It's usually salted and grilled whole and served with grated daikon and soy sauce to intensify the flavor of the fish. Sanma or Pacific Saury is one of the most well-known seasonal fish representing autumn in Japanese cuisine. Lots of Sanma appear in fishmongers in Autumn. It is one of the Taste of Autumn for Japanese. So how do we eat them?

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