Cut the fish in half diagonally (to fit in my toaster oven). Place the fish vertically on the cutting board and insert a knife in the stomach side from top to bottom. Wash and get rid of the gut thoroughly in cold water. Wipe the entire fish dry with paper towels. Sanma is usually eaten with intestine so it’s up to you if you want to remove it or not.
In a bowl, put the fish and sake and leave it for 5 minutes. Sake helps to make the fish fluffier and to remove the unwanted odor.
After 5 minutes, wipe the fish with paper towels. RIGHT BEFORE broiling/baking, sprinkle both sides of the fish with salt.
Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Line a baking sheet with foil for easy cleaning (Brush/spray the foil with oil or wrinkle up the foil so the skin doesn't get stuck). Place the hamachi kama on the foil, skin side down. Broil it medium/high until the surface is blistered and brown a bit, about 8-10 minutes, flipping once. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC.
Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake the fish on parchment paper until the surface is blistered and brown a bit, about 10-15 minutes, flipping once.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved.