📝 About This Recipe
In Japan, the arrival of Sanma, or Pacific Saury, is the definitive herald of autumn, celebrated for its sleek, sword-like appearance and rich, oily flesh. This recipe honors the traditional 'Shioyaki' method, where high-quality sea salt draws out moisture to create a shatteringly crisp skin while the interior remains succulent and buttery. Served whole with the bitter-sweet complexity of its entrails and the refreshing bite of grated daikon, it is a masterclass in the Japanese philosophy of 'shun'—eating ingredients at their absolute seasonal peak.
🥗 Ingredients
The Fish
- 2 pieces Fresh Sanma (Pacific Saury) (whole, clear eyes and firm belly)
- 2 teaspoons Coarse Sea Salt (Moshio or Kosher) (for drawing out moisture and seasoning)
- 1 tablespoon Sake (Japanese Rice Wine) (to spray or brush on for aroma)
Traditional Accompaniments
- 4 inch piece Daikon Radish (to be grated fresh)
- 1 piece Sudachi Lime or Lemon (cut into wedges)
- 1 tablespoon High-Quality Soy Sauce (for drizzling over the radish)
- 2 pieces Hajikami Shoga (Pickled Ginger Sprout) (for palate cleansing)
The Classic Meal Set
- 2 cups Short-grain Japanese Rice (steamed and hot)
- 2 bowls Miso Soup (with wakame and tofu)
👨🍳 Instructions
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1
Begin by rinsing the Sanma under cold running water. Pat the fish extremely dry with paper towels; moisture is the enemy of crispy skin.
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2
Place the fish on a tray and sprinkle the coarse sea salt generously on both sides, holding your hand about 12 inches above the fish to ensure even distribution (the 'Snowfall' technique).
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3
Let the fish rest at room temperature for 15-20 minutes. You will see beads of moisture appearing on the skin; this process firms the flesh and removes any 'fishy' odors.
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4
While the fish rests, grate the daikon radish using a Japanese grater or the fine side of a box grater. Gently squeeze out excess liquid, leaving a moist but not watery mound of 'Daikon-oroshi'.
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5
Preheat your broiler, fish grill, or charcoal grill to high heat. If using an oven broiler, place the rack in the top position.
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6
Wipe away the beads of moisture and excess salt from the fish with a fresh paper towel. Lightly spray or brush the skin with a tiny amount of sake.
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7
Score the skin slightly with two or three diagonal shallow cuts on each side to prevent the skin from bursting during cooking.
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8
Lightly oil the grill grate to prevent sticking. Place the Sanma on the grill. If using a traditional Japanese fish grill, the 'face' side (the side visible when served) should be grilled first.
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9
Grill for 6-7 minutes until the skin is charred in spots and golden brown. The oil from the fish should be sizzling and bubbling.
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10
Carefully flip the fish using a wide spatula. Be gentle, as the skin is delicate. Grill the second side for another 5-6 minutes.
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11
Check for doneness: the eyes should be white and opaque, and the flesh should feel firm to the touch.
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12
Transfer the fish immediately to a long rectangular serving plate. The heat of the plate helps keep the oils flowing.
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13
Place a neat mound of grated daikon next to the fish and top the daikon with a few drops of soy sauce. Add a citrus wedge and a ginger sprout for the final presentation.
💡 Chef's Tips
Always grill Sanma whole with the head and tail intact; the internal organs are considered a delicacy and provide a sophisticated bitterness. Use 'Moshio' (seaweed salt) if available for a deeper umami flavor profile. If the skin sticks to the grill, do not force it; wait another 30 seconds for the skin to fully crisp and release itself. Ensure your grill is screaming hot before the fish touches it to achieve that signature smoky char without overcooking the delicate meat. For an authentic touch, use a charcoal grill with Binchotan charcoal to impart a clean, smokey aroma.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Sake to cut through the richness of the fish oils. Serve alongside a bowl of hot, fluffy Koshihikari rice and a simple red miso soup. Add a side of 'Tsukemono' (Japanese pickles) to provide a crunchy, vinegary contrast. A chilled Sapporo or Asahi beer also works wonderfully as a casual pairing for this salty, savory dish.