Japanese-Malaysian Fusion Flavors Grilled Hokkaido Sanma

Sanma, also known as Pacific Saury, is a beloved fish in Japanese cuisine, especially in the autumn season. Traditionally, it’s prepared as sanma shioyaki—grilled with salt and served with sides like grated daikon radish and soy sauce. This recipe adds a Malaysian twist to create a fusion of Japanese and Southeast Asian flavors.

To prepare Sanma, first pat the fish dry with a paper towel to ensure it grills well. Rubbing it with salt and letting it sit at room temperature for a few minutes enhances the flavor. This helps the fish cook evenly and allows the skin to crisp up nicely.

Absolutely! This recipe uses traditional Malaysian spices like lemongrass, ginger, and chili to infuse the fish with bold, layered flavors. If you prefer even more depth, you could also add a touch of grated garlic or kaffir lime leaves.

Grilled Sanma pairs well with classic Japanese sides like miso soup, steamed rice, and a light side salad. You could also serve it with daikon radish for a fresh contrast or add a quick stir-fry of seasonal vegetables to bring out the dish’s Malaysian-inspired flavors.

Yes, if a grill isn’t available, you can cook the Sanma using a grill pan or even deep fry it for a crispier texture. Another option is to pan-fry the fish, then finish it under the broiler for a few minutes to give it that same grilled effect.

To prevent the fish from sticking, make sure the grill is preheated and lightly oiled. Pat the Sanma dry with a paper towel and brush it with oil before grilling. These steps will help keep the skin intact and make flipping easier.

If Sanma isn’t available, you can substitute it with other small, oily fish like mackerel or sardines. These options will also work well with the Malaysian-inspired marinade and grilling method.

Yes, this Japanese-Malaysian fusion grilled Sanma recipe is quick and easy to prepare, making it perfect for weeknight dinners or a unique meal idea when you’re short on time. The marinade and grilling steps are simple, yet result in a flavourful dish.

While the grilled Sanma is flavorful on its own, you can serve it with soy sauce, grated daikon radish, or a dipping sauce made with lime juice and chili for added zest. These simple condiments complement the fusion flavors beautifully.

Allow any leftover grilled Sanma to cool to room temperature, then store it in an airtight container in the refrigerator for up to two days. To reheat, place it in a grill pan or oven at a low temperature to preserve the texture without drying it out.