Salt-grilled sanma, or *shioyaki*, is a beloved Japanese autumn dish celebrated for its simplicity and rich, umami-rich flavor. Here’s a step-by-step guide to perfecting this culinary classic.
Ingredients:
- 2 fresh sanma (gutted and scaled, heads left on for authenticity)
- Coarse salt (about 1 tsp per fish)
- 1 tbsp sake (optional, for tenderizing)
- Lemon wedges (for serving)
- Daikon radish sprouts (garnish, optional)
Instructions:
1. Prep the Fish: Rinse sanma under cold water and pat *very* dry with paper towels—this ensures crispy skin. Score the flesh lightly on both sides to prevent curling.
2. Season: Sprinkle coarse salt generously inside the belly and over the skin. For extra flavor, rub sake into the cavity. Let sit for 5–10 minutes (don’t marinate too long, or the skin may soften).
3. Grill: Preheat a grill or broiler to medium-high. If using a grill pan, brush lightly with oil. Place sanma skin-side down first. Grill for 4–5 minutes until the skin is golden and crispy. Flip carefully and grill for another 3–4 minutes, until the flesh is opaque and flakes easily.
4. Serve: Transfer to a plate. Squeeze fresh lemon juice over the top and garnish with daikon sprouts. Serve immediately with steamed rice and a side of grated daikon radish, if desired.
Tips: Use high-quality, in-season sanma for the best taste. Avoid overcooking—keep the flesh slightly moist for optimal texture. Enjoy this iconic dish with a cold glass of sake or beer!
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