Dinner · 25 min · japanese

Sanma Shioyaki

A Japanese dinner built around pacific saury and salt — on the table in 25 minutes. Each serving lands at 380 calories with 36g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 Pacific saury
• 2 tbsp Salt
• 0.5 cup Grated daikon
• 1 tbsp Soy sauce
• 1 Sudachi

Steps

1. Gut the sanma and rinse; pat dry. Salt generously inside and out and rest 15 minutes — the salt firms the flesh and seasons it through.
2. Grill over high heat 5 minutes per side until the skin blisters and chars in spots. Sanma wants fierce heat and no fuss.
3. The fish is done when the skin is crisp and the flesh flakes at the thickest part.
4. Serve whole with a mound of grated daikon, soy for the daikon, and sudachi to squeeze over.
5. Eat with chopsticks, navigating the bones like a puzzle. Autumn on a plate, nothing else needed.

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