Grilled Sanma. A classic Japanese fall dish, grilled Sanma (pacific saury) is cooked whole over hot charcoal until the skin crisped up and golden. The smokiness from the charcoal adds a layer of amazingness to the dish. This dish is a super easy and quick one, yet delicious enough.

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. Necory The Cat Salaryman Episode:How to eat yummy grilled saury [SANMA]. 【ネコリーマン】さんまはうまいっの巻【サンマの上手な食べ方】 "grilled saury" is common dishes. Be the first to review "Grilled Sanma 燒秋刀魚" Cancel reply. You can have Grilled Sanma using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Grilled Sanma

Prepare 1 of Whole sanma.
It's 1/2 of sudachi citrus or lemon.
It's 4 Tbsp of grated daikon.
It's to taste of soy sauce.
It's 1-2 tsp of oil for your grill.

Required fields are marked * Grilled Sanma Recently for my job, I was asked to design advertisement for "shape up goods" for a client in Japan. I used colorful small vinyl dumbbells as a key visual for the ad, since I thought they looked cute (ad was targeted mostly for dieting women) and made you think about excercising. Sanma (Mackerel Pike) is a typical seasonal fish in fall in Japan. However it is served as sashimi, grilled with sea salt (Shio Yaki) is the most common and popular as a home food.

Grilled Sanma step by step

Heat up your grill. I use my Japanese fish grill, enameled cast iron grill with a gas stove and heat it to a medium to medium-high heat. You should also be able to use a regular grill outside ( or a regular fry pan though the fry pan won't give you that special "grilled" flavor)..
Rinse the sanma and pat dry. Cut in half if your grill is too small to fit the whole fish..
Sanma tastes great topped with grated daikon radish so if you have it, grate some into a bowl and set aside..
Once your grill or pan is heated up, wipe on a bit of oil with a paper towel. Start grilling your fish!.
Grill each side for about 4-5 minutes, until you have some nice grill marks or the skin is a bit crispy. It might stick to the pan a little if it hasn't been seasoned yet..
Serve on a plate with grated daikon! You'll have to remove the bones as you eat. If the innards haven't been removed, you can technically eat those too but it's quite bitter..
Squeeze a slice of sudachi or lemon over the top, and top with daikon and a touch of soy sauce (or just soy sauce).

Sanma comes from sea of Okhotsk and closes to Japan in fall. The word "sanma" is literally translated as "autumn knife fish" because of their metallic blade-like appearance and the fact that the peak season for the sanma is in the fall. The most common way to eat sanma is "sanma no shioyaki", which means salted, grilled sanma. A whole fish is grilled, to make the fatty sanma fluffy. Salt-grilled saury is also served in Korea, where it is known as kkongchi gui (꽁치구이).