Sanma Shioyaki (Grilled Saury)

• servings: 2 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 whole Pacific saury (sanma)

Diamond Crystal kosher salt

2 inches daikon radish (peeled and grated; optional)

1 lemon (cut into wedges; optional)

soy sauce (optional)

Directions

Gather all the ingredients. To grill the fish under the broiler in the oven, see my recipe for Salt-Grilled Pacific Saury.

Rinse 2 whole Pacific saury (sanma) under cold running water and pat dry. Sprinkle Diamond Crystal kosher salt on both sides of the fish. Set aside for 10 minutes. This will dehydrate the fish.

To keep the fish skin from bursting during grilling, insert a sharp knife next to the gills and score lengthwise (see below).

The fish has a line running across its body where you need to score so just follow that line.

Repeat on the other side.

To Grill

Start the grill.

Place the sanma on the grill, presentation side down (the side that is going to be showing when you serve). Grill for about 8–10 minutes on each side.

Grill over strong heat but no flame. When the charcoal gets too hot and the fish is about to catch fire, sprinkle some water on the flame so the fish doesn’t burn.

After 8–10 minutes, the eye will turn white; that’s the sign that it’s cooked. Flip the fish carefully just once.

Grill the other side for 8–10 minutes. Remove and serve on individual plates.

Right before you serve, grate 2 inches daikon radish. Squeeze out some of the liquid gently and serve alongside wedges cut from 1 lemon. Pour soy sauce over the grated daikon and place it on top of the grilled fish to eat together.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for a day or in the freezer for a week.

Notes

🎯increase grill time to 14 mins for zoji

Nutrition

• Calories: 211 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Cholesterol: 100 mg
• Sodium: 102 mg
• Protein: 34 g