π About This Recipe
A quintessential staple of Japanese pub culture, Shishamo (willow leaf fish) are prized for their delicate, slender bodies filled with savory roe. When grilled to perfection, the skin becomes shatteringly crisp while the interior remains tender and rich. This dish captures the smoky, salty essence of a Tokyo alleyway izakaya, offering a sophisticated balance of oceanic depth and bright citrus notes.
π₯ Ingredients
Main Ingredients
- 12-16 pieces Shishamo (Smelt) (Look for female fish with plump bellies full of roe)
- 1.5 teaspoons Fine Sea Salt (Used for 'shioyaki' style seasoning)
- 2 tablespoons Sake (Japanese Rice Wine) (In a spray bottle or for light brushing)
Traditional Accompaniments
- 4 inch piece Daikon Radish (Peeled and finely grated)
- 2 pieces Sudachi or Lime (Cut into wedges)
- 1 tablespoon Soy Sauce (To drizzle over the grated daikon)
- 4 stalks Hajikami Shoga (Pickled ginger sprouts for palate cleansing)
Equipment & Prep
- 1 teaspoon Vegetable Oil (For greasing the grill grate)
- 8-12 pieces Bamboo Skewers (Optional, soaked in water for 30 minutes)
π¨βπ³ Instructions
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1
If using frozen Shishamo, thaw them slowly in the refrigerator overnight. Pat each fish extremely dry with paper towels; moisture is the enemy of a crispy skin.
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2
Lightly mist the fish with sake using a spray bottle. The alcohol helps remove any fishy odors and aids in the browning process.
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3
Sprinkle the sea salt evenly over both sides of the fish from a height to ensure uniform coverage. Let them sit for 10 minutes at room temperature.
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4
While the fish rests, grate the daikon radish using a Japanese grater. Lightly squeeze out the excess liquid so it holds its shape but remains moist.
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5
Preheat your broiler, fish grill (fish roaster), or a charcoal grill to medium-high heat. If using a stovetop grill pan, ensure it is well-heated.
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6
Lightly oil the grill grate using a paper towel dipped in vegetable oil to prevent the delicate skin from sticking.
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7
Arrange the Shishamo on the grill. If using a broiler, place them on a wire rack over a baking sheet to allow air circulation.
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8
Grill the first side for about 5-6 minutes. Look for the skin to bubble slightly and turn a golden, charred brown.
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9
Carefully flip the fish using thin tongs or a spatula. Be gentle, as the bellies are soft and can burst if handled roughly.
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10
Grill the second side for another 4-5 minutes. The fish is done when the eyes turn white and opaque and the body feels firm to the touch.
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11
During the last minute of cooking, you can move the fish to a higher heat zone to achieve a final 'crunch' on the skin.
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12
Transfer the hot Shishamo to a serving plate immediately. The residual heat will continue to cook the roe inside.
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13
Mound a small heap of the grated daikon next to the fish and add a few drops of soy sauce onto the radish.
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14
Garnish with a citrus wedge and a stalk of pickled ginger. Serve while whistling hot for the best texture.
π‘ Chef's Tips
Always choose female Shishamo if available; the 'komochi' (with eggs) variety provides a unique popping texture that is highly prized. Do not overcook the fish, or the roe inside will become dry and chalky instead of creamy. If the fish are sticking to your grill, try placing them on a piece of crumpled and straightened aluminum foil. For an extra layer of flavor, you can lightly brush the fish with a tiny bit of mirin during the last 30 seconds of grilling. Eat the whole fish from head to tailβthe bones are soft and provide a wonderful calcium-rich crunch.
π½οΈ Serving Suggestions
Pair with a cold, crisp Japanese lager or a dry 'Junmai' sake to cut through the richness of the roe. Serve alongside a bowl of steamed white rice and miso soup for a traditional 'Teishoku' style breakfast or lunch. Include as part of an Izakaya spread with Edamame, Yakitori, and Agedashi Tofu. Drip a few drops of fresh Sudachi juice directly onto the fish just before taking a bite to brighten the salty flavors. Use the grated daikon as a palate cleanser between bites of the rich, oily fish.