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Sanma Shioyaki (Salt-Grilled Pacific Saury, Frying Pan)
Serves 2 · About 25 min (10 min of this is just letting it sit after salting)
Salt-grilled Pacific saury made in a frying pan instead of a grill. Served with grated daikon and sudachi.
① Wash and cut the saury→② Salt and let sit→③ Cook in a frying pan→④ Arrange on a plate
What to buy
Fish
Vegetables
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How to make it
1
Wash the saury and cut in half
- Wash the saury under running water, and rub the surface with your fingers to remove the scales
- Pat dry with paper towels
- On the cutting board, cut it in half crosswise around the middle (so it fits in the frying pan)
- It's usual to cook it with the insides left in. If you don't like the bitter taste, just leave them when you eat
- After cutting, wash the cutting board, knife and your hands with dish soap (because you'll cut the sudachi in step 2)
How to tell it's doneYou have 4 pieces of saury, and the surface has been patted dry.
2
Salt and let sit
- Sprinkle 1/2 tsp salt evenly over both sides of the saury
- Leave it as is for 10 minutes
- Pat off the water that comes out with paper towels
- While you wait, peel the daikon and grate it on a grater. Put it in a colander and lightly drain
- Cut the sudachi in half on the cutting board
How to tell it's doneThere's no water on the surface of the saury. The grated daikon and sudachi are ready.
Be carefulIf you cook it without patting off the water, the oil splatters more and it tends to smell fishy.
3
Cook in a frying pan
- Heat 1 tsp vegetable oil in a frying pan over medium heat
- Lay the saury in the pan and cook 5 min without moving
- Gently flip with a spatula, cover, and cook over medium-low heat for 4–5 min
How to tell it's doneBoth sides are nicely browned. Put chopsticks into the thickest part and open it: the fish is white right up to the bone, with no red juice or see-through parts.
Be carefulIf you move it right after it starts cooking, the skin sticks to the pan and comes off. Don't touch it until it's browned.
Be carefulFat splatters, so don't put your face too close. Don't walk away while it cooks.
4
Arrange on a plate
- Put the saury on a plate
- Add the grated daikon on the side and pour 1 tsp soy sauce over it
- Add the sudachi on the side, and squeeze it over when eating
ReadyEat by pulling the fish off along the backbone.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The skin came offThe pan wasn't hot enough, or you moved it too soon. Next time, heat the oil 30 sec before laying in the fish, and don't touch it until it's browned.
It burnedThe heat is too high. Next time, cook the second side over medium-low heat with the lid on.
The inside is redNot cooked long enough. Cover and cook over low heat 2 min more at a time.
Too saltyThe salt clumped in one place. Next time, sprinkle it from high up so it spreads all over.
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