Sanma Teriyaki

4.34 from 3 votes

Sanma Teriyaki is a classic Japanese fall recipe. Pacific saury is pan-fried till crisp and dressed in homemade teriyaki sauce.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Main Course

Cuisine: Japanese

Keyword: pacific saury, sanma, teriyaki

Servings:

Calories: 655kcal

Author: Namiko Chen

Ingredients

2 sanma (pacific saury)
¼ tsp kosher salt (Diamond Crystal; use half for table salt) (if you have kobucha (kombu cha), sprinkle it instead of salt. it gives nice umami and saltiness to sanma)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
1 green onion/scallion (finely chopped)

For Teriyaki Sauce

1 knob ginger (½ inch, 1.3 cm; julienned)
2 Tbsp sake
2 Tbsp mirin
2 Tbsp soy sauce

Instructions

With a sharp knife, cut the abdomen of the fish to open it up. Remove the guts and discard them. Rinse under cold water to clean the inside and remove any traces of blood. Once the fish is clean, cut into 2 inch pieces.
Sprinkle salt (or kobucha) and set aside for 10 minutes.
In a large frying pan, heat the oil on medium-high heat. Add the fish and cook both sides until brown and crisp. Wipe off any excess oil on the frying pan with a paper towel.
Add the Teriyaki Sauce. Shake the frying pan and coat the fish well with the sauce.
When the sauce gets thicken, add green onion. Shake the frying pan to mix well and transfer the fish to a serving plate. Drizzle the sauce over and serve immediately.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 1-2 days.

Nutrition

Calories: 655 kcal · Carbohydrates: 2 g · Protein: 91 g · Fat: 26 g · Saturated Fat: 5 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 266 mg · Sodium: 890 mg · Potassium: 1685 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 1796 IU · Vitamin C: 1 mg · Calcium: 33 mg · Iron: 2 mg