Grilled Sanma Recipe

This recipe is a true favorite because it effortlessly captures the authentic flavors of Japanese cuisine, transporting me straight to the bustling fish markets of Tokyo with every bite. Plus, grilling sanma on a weekend feels like an adventure, and nothing beats that crispy, savory goodness paired with fresh lemon and a hint of ginger.

Uncover the delectable treat that is Grilled Sanma, my go-to recipe for fresh Pacific saury. The flavor combo here is so harmonious.

The soy sauce, mirin, and sake marinade infuses the fish with a subtle richness. Grated ginger adds an impactful punch of flavor, and serving it with lemon and shiso takes this dish to another level.

Carsick to a favorite haunt in Toyama for this street food; only appropriate that el jefe accompanies me on this trip.

Ingredients

Pacific Saury (Sanma): Rich in omega-3 fatty acids.

Great for heart health.

It’s an excellent source of protein.

Provides sodium and umami; use in moderation.

Mirin is a sweet rice wine that imparts a small amount of sweetness and glaze.

Sake: Imbues a deep flavor richness, harmonizes with fish scent.

Ginger: Grated ginger is anti-inflammatory and provides warmth and spice.

Lemon: A primary source of vitamin C, it imparts a bright, citrusy, tangy flavor.

Ingredient Quantities

• 4 fresh sanma (Pacific saury), cleaned and gutted
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• 1 lemon, cut into wedges
• 1 tablespoon grated daikon radish, optional
• Salt, to taste
• Freshly cracked black pepper, optional
• 4 shiso leaves, optional for garnish

Instructions

1. Wash the sanma thoroughly in cold water to get rid of any remaining scales or contaminants. Use paper towels to dry them off.

2. In a tiny dish, combine soy sauce, mirin, sake, and grated ginger to make a marinade.

3. Position the sanma in a shallow dish and pour the marinade over them, guaranteeing that they are thoroughly coated. Allow them to reside in the marinading state for a time span of 15-20 minutes. Turn them during this interval to ensure all sides have contact with the marinade.

4. Prepare your grill for medium-high heat. Take a brush and dip it in vegetable oil. Use the brush to lightly oil the grill grates.

5. Take the sanma out of the marinade and sprinkle it with salt on both sides. Add freshly cracked black pepper, if you like.

6. Put the sanma on the grill and cook for approximately 4-5 minutes per side, or until it is completely done and the skin is crisp.

7. As the fish grills, get the lemon wedges ready for serving.

8. When using it, grate the daikon radish into fine shreds and get the shiso leaves ready to use as garnish.

9. Once the sanma have been grilled, take them from the heat and place them on a platter.

10. Sanma that has been grilled should be served with lemon wedges, a little pile of grated daikon radish, and shiso leaves, if you have them, for garnish. Now you can enjoy your meal!

Equipment Needed

1. Small dish or bowl
2. Paper towels
3. Shallow dish
4. Grill
5. Grill brush
6. Grater (for ginger and daikon radish)
7. Knife (for lemon wedges)
8. Tongs or a spatula
9. Platter for serving

FAQ

• Q: What is sanma?
  
  A: Sanma, also known as Pacific saury, is a type of fish commonly used in Japanese cuisine, known for its rich flavor and high oil content.
• Q: Can I use another type of fish for this recipe?
  
  A: Yes, although sanma is traditional, you can substitute with other oily fish like mackerel or sardines.
• Q: Why is sanma often grilled?
  
  A: Grilling enhances the natural oils and rich flavor of the fish, making it a popular preparation method in Japan.
• Q: Is it necessary to use mirin and sake?
  
  A: Mirin and sake add depth and sweetness to the marinade, but you can adjust based on availability or preference.
• Q: What is the purpose of grated daikon radish in the recipe?
  
  A: Grated daikon adds a refreshing, mild spiciness that complements the rich flavor of the grilled sanma.
• Q: How do I know when the fish is cooked?
  
  A: The sanma is done when the skin is crispy and the flesh is opaque and flakes easily with a fork.

Substitutions and Variations

Mirin: Replace with 1 tablespoon of sugar combined with 1 tablespoon of rice vinegar or dry sherry.
Sake: Replace with dry white wine or a beer that is light in body and taste.
Grated ginger: Substitute by using 1 teaspoon of ground ginger, although it is best to use fresh ginger for optimal taste.
Canola oil or sunflower oil can replace vegetable oil.
Substituting shiso leaves: Use fresh mint or basil leaves for a similar aromatic result.

Pro Tips

1. Marinade Enhancement For an extra layer of flavor, consider adding a clove of finely minced garlic to the marinade along with the ginger. This can enhance the savory depth of the dish.

2. Charcoal Grilling If possible, use a charcoal grill instead of gas for a smokier flavor that complements the natural taste of sanma. The subtle smoke will add a delightful aroma to the fish.

3. Fish Handling Use a fish basket or grill mat if available. This will make flipping the fish easier and prevent the delicate sanma from sticking to the grates or falling apart.

4. Rest Before Serving Let the grilled sanma rest for a couple of minutes off the heat before serving. This allows the juices to redistribute within the fish, keeping it moist and flavorful.

5. Condiment Variety Serve with a small bowl of ponzu sauce on the side. It offers a delicious citrusy, soy-based flavor that pairs wonderfully with the grilled fish and adds an extra dimension to each bite.