Sanma Shioyaki [Simple Japanese Food At Home]

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
Salt
4 tbsp grated daikon (radish)
2 tbsp light soy sauce
Lemon Wedges

Methods:

1. Clean fish, pat dry with paper towel then make a few slits on each side with a sharp knife.
2. Sprikle salt all over the fish.
3. Place fish on a greased grill and grill for 8-10 minutes on each side.
4. Serve with daikon, soy sauce and lemon wedges.

Cook's Notes:

1. This fish is best eaten warm with steamed rice or onigiri (rice ball).
2. There is no need to marinate the fish.
3. Sprinkle salt just before grilling will produce crispy skin.

This one is grilled with gas stove (Japanese gas stoves mostly come with a grill), and filled the bottom tray with water. Hence, the surface is shinning unlike the one grilled in normal oven.