Sanma Shioyaki (Salt-Grilled Pacific Saury)

Step 1

Cut the fish in half diagonally (to fit in my toaster oven). Place the fish vertically on the cutting board and insert a knife in the stomach side from top to bottom. Wash and get rid of the gut thoroughly in cold water. Wipe the entire fish dry with paper towels.

Step 2

In a bowl, put the fish and sake and leave it for 5 minutes. Sake helps to make the fish fluffier and to remove the unwanted smell.

Step 3

After 5 minutes, remove the moisture on the fish with paper towels. RIGHT BEFORE broiling/baking, sprinkle both sides of the fish with salt.

Step 4

Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Line a baking sheet with foil for easy cleaning (Brush/spray the foil with oil or wrinkle up the foil so the skin doesn't get stuck). Place the hamachi kama on the foil, skin side down. Broil it medium/high until the surface is blistered and brown a bit, about 8-10 minutes, flipping once. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC.

Step 5

Preheat the oven to 425°F (218ºC) with a rack placed in the middle and bake the fish on parchment paper until the surface is blistered and brown a bit, about 10-15 minutes, flipping once.

Step 6

Serve with a lemon wedge and grated daikon. Drizzle soy sauce over the grated daikon and enjoy it with the fish.

Step 7

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.