Grilled Sanma with Garlic and Soy Sauce
Ingredients (Serves 1-2)
| INGREDIENTS | QUANTITY |
|---|---|
| Hokkaido Sanma (cleaned and patted dry) | 2 (150g - 200g each) |
| Minced garlic | 2 cloves |
| Soy sauce | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Salt and pepper | To taste |
| Chopped spring onions | For garnish |
| Lemon wedges | For serving |
Instructions
- Prepare the Grill Pan: Preheat a grill pan over medium-high heat and lightly grease it with oil to prevent sticking.
- Season the Fish: Rub each Sanma with a bit of salt and pepper, then brush with olive oil.
- Grill the Sanma: Place the fish on the grill. Cook for 3–4 minutes on each side. The skin should be crispy, and the flesh should be opaque and tender.
- Make the Sauce: In a small bowl, mix the soy sauce, minced garlic, and lemon juice. Drizzle this mixture over the grilled fish just before serving to add a burst of flavor.
- Serve and Garnish: Garnish with chopped spring onions and serve with lemon wedges on the side for a fresh and vibrant touch.
Variations and Substitutions
- 1. For added spice: Sprinkle chili flakes on the fish.
- 2. Substitute lemon with calamansi: For a more Southeast Asian twist.
Dietary Notes
This recipe is gluten-free if using gluten-free soy sauce.
Frequently Asked Questions (FAQ)
Hokkaido Sanma, or Pacific Saury, is a well-loved fish in Japan. People know it for its rich taste and high oil content. People often enjoy it grilled in Japanese cuisine. You can find fresh air-flown Hokkaido Sanma at Lee Soon Marine stores, we offer seafood that originates from Japan
Fresh Sanma has bright, clear eyes and a firm texture. The skin should be shiny and free from any unpleasant odor. If you buy frozen Sanma, ensure you store it properly and check the expiration dates.
Yes, while Sanma is traditional, you can substitute it with other flavourful, oily fish like mackerel or sardines. These options will also work well with the garlic soy sauce marinade and grilling technique.
Absolutely! Grilled Sanma is rich in omega-3 fatty acids, high-quality protein, and essential nutrients. The garlic soy sauce and lemon add flavor without heavy calories, making it a great healthy recipe choice.
Yes, if you don’t have a grill, you can use a grill pan on the stovetop or broil the Sanma in the oven. Both methods will still yield a delicious result with crispy skin and tender flesh.
Grilled Sanma pairs well with simple Japanese sides like steamed rice, miso soup, or a fresh salad. For added flavor, consider serving it with pickled vegetables or a light seaweed salad.
Allow the Sanma to cool completely, then store it in an airtight container in the refrigerator for up to two days. To reheat, use an oven or toaster oven for best results, as microwaving can make the fish less crispy.
While Sanma is best enjoyed fresh, you can freeze any leftovers. Wrap tightly and store in the freezer for up to one month. To reheat, thaw in the refrigerator and then warm in the oven to retain texture.
Sanma tastes great with garlic soy sauce. It also goes well with ponzu sauce, teriyaki glaze, or just salt. A squeeze of lime or lemon adds a nice touch too. Experimenting with sauces can add variety to this Japanese recipe!
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