Grilled Pacific Saury with salt (Sanma Shioyaki - さんま塩焼き) is one of T's favourite fish dishes. In fact, it is a popular fish dish in Japan especially during Autumn when sanma is abundant. In Malaysia, only frozen sanma is available in some hypermarkets and Japanese food suppliers. I always buy from a nearest hypermarket which offer best price so far, one-fourth of price at Japanese food suppliers.
I am not sure if Malaysian know how to appreciate this fish but sure Japanese know. Once I had this dish on dinner menu when a Japanese friend, who was residing in Malaysia, visited us. He was so happy to see grilled sanma and after dinner he asked T to translate something to English "I am touched", he said. Well, I believe this is not simply grilled fish to them but with lots of memories associated with it. Food, can always bring back memories.
Ingredients (makes 2 servings):
2 no. Sanma aka 秋刀鱼 in Chinese
4 tbsp grated daikon (radish)
2 tbsp light soy sauce
- Clean fish, pat dry with paper towel then make a few slits on each side with a sharp knife.
- Sprikle salt all over the fish.
- Place fish on a greased grill and grill for 8-10 minutes on each side.
- Serve with daikon, soy sauce and lemon wedges.
- This fish is best eaten warm with steamed rice or onigiri (rice ball).
- There is no need to marinate the fish.
- Sprinkle salt just before grilling will produce crispy skin.