Japanese Style Sanma Shioyaki (Grilled Pacific Saury with salt)

I had actually attempted this last Nov and didnt bother to blog about it. This is one of my fav dishes because grilled fishes are sooo yummy. No addition seasoning are required, just the wholesome goodness of the fish....

Sanma Shioyaki (Grilled Pacific Saury with salt)  

Time to cook: 20-25mins

Ingredients:

• 1-2 Pacific Saury (Sanma)
• 1/2 Tbsp. sake
• Sea salt
• 1 Tbsp. grated daikon (squeeze water out)
• 1 lemon wedge
• 1/2- 1 Tbsp. soy sauce

Cooking Steps:

Place the fish vertically on the cutting board and insert knife in the stomach side from top to bottom. Wash and get rid of gut thoroughly in cold water. 

Wash fish

Wipe the entire fish dry with paper towels. (Sanma is usually eaten with intestine so it’s up to you if you want to remove it or not.) I would remove it else there might be some bitter aftertaste if its not fresh...

Remove gut and intestines

In a bowl, sprinkle sake and leave it for 5 minutes. Meanwhile preheat oven to 400F (204C). Line the grill pan with aluminum foil. Make the foil wrinkles first then line the pan so the fish skin won’t get stuck to the aluminum foil. You can also spray oil to prevent sticking to the foil.

Season with sake

After 5 minutes, wipe the fish with paper towels and sprinkle both sides of the fish with salt (Note: salt the fish right before grilling).

Salt fish

Put the fish on the foil and grill until the surface is blistered and brown a bit, about 6-8 minutes. Inside of the fish should almost be cooked (white color).

Grill fish

Flip the fish carefully making sure the fish skin is intact and not attached to the foil. Grill the other side until nicely broiled, about 3 minutes.