Sanma Shioyaki

Name: Sanma Shioyaki
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 2 saury; 1 tsp fine sea salt; daikon — grated; sudachi — to serve; 1 tsp soy sauce

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Sanma Shioyaki, or salt-grilled saury, embraces the essence of Japanese autumn. As the leaves turn golden, this dish captures the season's bounty, reflecting the warmth of home cooking. Traditionally, it's prepared by hand, with a careful touch that balances the salt to enhance the natural richness of the fish. It's a dish that finds its place on family tables, a simple yet profound nod to the changing seasons.

The taste is a harmonious blend of the sea's brininess and the subtle, smoky char from the grill. The tender, fatty flesh of the saury mingles beautifully with a squeeze of tangy sudachi and the mild sharpness of grated daikon. A drizzle of soy sauce adds depth, making each bite a satisfying celebration of umami. This dish invites you to savor its layers slowly, a true reflection of its careful preparation.

Ingredients

2saury
1 tspfine sea salt
daikon — grated
sudachi — to serve
1 tspsoy sauce

Method

Start by cleaning the saury. Rinse each fish under cold running water to remove any scales or impurities. Pat them dry thoroughly with paper towels, ensuring the skin is dry to achieve a crisp finish when grilling.
Sprinkle 1 teaspoon of fine sea salt evenly over both sides of each saury. Make sure to rub the salt gently into the skin to enhance the flavor and help draw out moisture, which will aid in crisping the skin during cooking.
Preheat your grill or a grill pan over medium-high heat. Lightly oil the grill grates or the pan to prevent sticking. You want the surface hot enough that a drop of water sizzles and evaporates on contact.
Place the saury on the grill or pan, skin side down. Cook for about 3 to 4 minutes on the first side, or until the skin is golden brown and crisp. Carefully flip the fish using a spatula and cook the other side until the flesh is just opaque and flakes easily with a fork, indicating it is cooked through.
While the fish is cooking, prepare the daikon and sudachi. Grate a small portion of daikon finely and cut the sudachi into wedges. The grated daikon should be moist but not watery, and the sudachi wedges should be juicy.
Once the saury is cooked, remove it from the grill and let it rest for a minute. Arrange the fish on a serving platter. Serve with the grated daikon on the side, a wedge of sudachi, and a small dish of soy sauce for dipping.
Taste the fish with a small amount of soy sauce and a squeeze of sudachi. Adjust the seasoning if necessary by adding a touch more salt or soy sauce to your preference. Serve immediately while the fish is hot and the flavors are vibrant.