Photograph of the finished Sanma shioyaki

Japan · Cá thu đao nướng muối Sanma

Sanma shioyaki

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sanma mackerel Sanma mackerel 4
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of White radish White radish 240 g
  • Photograph of Lime Lime 1.2
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Wash the fish, leaving it whole with the internal organs intact, as the slightly bitter taste of the intestines is a unique characteristic of this dish.
  2. 2 Pat dry thoroughly, then sprinkle coarse salt evenly on both sides and let sit for 15 minutes to firm up the meat.
  3. 3 Wipe away any excess salt and water that has seeped out so that your skin doesn't feel too salty.
  4. 4 Grill over medium heat for 6 minutes on each side, until the skin cracks, puffs up, and turns golden brown, with fat dripping.
  5. 5 Serve with grated and drained radish, a few drops of soy sauce, and a slice of lemon.

With an appliance

  • Oven 30 min

    Replace step 4: Place the mackerel fillets on the middle rack of the 215°C oven for 12 minutes, rotating the tray at minute 6 and ensuring the fillets are not overlapping. Even heat distribution helps prevent the meat from drying out due to frequent turning, while avoiding the smoky smell and direct burn marks.

Start cooking