pacific saury

Sanma Teriyaki is a classic Japanese fall recipe. Pacific saury is pan-fried till crisp and dressed in homemade teriyaki sauce.

Sanma Teriyaki

sanma (pacific saury)

salt

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

green onion/scallion ((finely chopped))

ginger ((½ inch, 1.3 cm; julienned))

Tbsp sake

mirin

soy sauce

With a sharp knife, cut the abdomen of the fish to open it up. Remove the guts and discard them. Rinse under cold water to clean the inside and remove any traces of blood. Once the fish is clean, cut into 2 inch pieces.

Sprinkle salt (or kobucha) and set aside for 10 minutes.

In a large frying pan, heat the oil on medium-high heat. Add the fish and cook both sides until brown and crisp. Wipe off any excess oil on the frying pan with a paper towel.

Add the Teriyaki Sauce. Shake the frying pan and coat the fish well with the sauce.

When the sauce gets thicken, add green onion. Shake the frying pan to mix well and transfer the fish to a serving plate. Drizzle the sauce over and serve immediately.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 1-2 days.

To Store

Sanma or Pacific Saury is one of the most well-known seasonal fish representing autumn in Japanese cuisine.&nbsp; It’s usually salted and grilled whole even with intestines intact, and served with grated daikon and soy sauce to intensify the flavor of the fish.&nbsp;

Sanma Shioyaki (Salt-Grilled Pacific Saury)

Pacific saury (sanma)

daikon radish

lemon

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.

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.

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

Preheat the broiler* with a rack placed about 6&quot; (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&#039;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.

To Broil (Recommended)

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.

To Bake (Optional)

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

To Serve

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

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Sanma Teriyaki

Sanma Shioyaki (Salt-Grilled Pacifi...

Top 2 pacific saury recipes from across the web

The most viewed pacific saury recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sanma Teriyaki

Sanma Shioyaki (Salt-Grilled Pacifi...

The most viewed pacific saury recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine