{"product_id":"how-to-grill-sanma-pacific-saury","title":"How to Grill Sanma (Pacific Saury)","description":"\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eA \u003cem\u003eJapanese oven\u003c\/em\u003e is typically equipped with a small, \u003cem\u003every small\u003c\/em\u003e, fish grill between the oven and the gas stovetop. \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOnly two small fish or a few fish slices can fit, but it does a wonderful job. The grill has a pan underneath, into which you add a small amount of water before placing the fish over the grate to cook. The moisture helps prevent the fish from drying out.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eI built a \u003cem\u003esimilar grilling setup\u003c\/em\u003e for my oven. \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI place a rack over a baking sheet, add some water to the sheet, and put it in the oven under the broiler. When the rack becomes hot, I place the fish on top and cook it. Depending on the broiler, cooking times and methods vary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI used to have an electric oven. I could cook the fish skin-side up for about 4 minutes in the broiler, turn it over, and finish cooking it in another 3 minutes or so. Now I have a Viking oven. Its broiler is very powerful. In one minute, the surface of the fish develops a nice char. I turn the fish over and cook it for another minute, then turn off the heat. I leave the fish in the hot oven for about 2 minutes. The fish is ready.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eFor sanma, I cut the fish \u003cem\u003ecrosswise\u003c\/em\u003e into \u003cem\u003etwo pieces\u003c\/em\u003e. \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere is no need to remove the innards unless you dislike the slightly bitter flavor of the intestine. \u003c\/span\u003e\u003cspan\u003eI salt the fish on both sides using about 1% salt by weight and leave it for 20 minutes. Then I wipe off the surface moisture with paper towels, sprinkle on a little more salt, and cook it under the broiler.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eGrilled sanma needs \u003cem\u003egrated daikon radish\u003c\/em\u003e, or daikon oroshi. \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter plating the grilled fish on the left side of the plate, place the daikon oroshi on the front right side. This is for right-handers. For left-handers, reverse the arrangement: fish on the right and daikon oroshi on the left.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eDrizzle \u003cem\u003ea little shoyu\u003c\/em\u003e over the daikon oroshi. \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt is a simple accompaniment, but one that perfectly complements the fish's rich flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53845752447270,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/hiroko-shimbo-japanese-chef-sanma-saury-grilled-fish2.jpg?v=1788976660","url":"https:\/\/hirokoskitchen.com\/products\/how-to-grill-sanma-pacific-saury","provider":"Hiroko Shimbo","version":"1.0","type":"link"}