Sake + Spirits


When the persimmons and matsutake start populating the markets in Japan, so do the sanma (Pacific Saury). They are so abundant, they are practically giving them out for free. For less than 100yen per fish, it's the most economical choice to celebrate autumn. It's another story out here in California. I was perusing my local fish market and got seduced from sanma imported from Japan. I ended up spending $5.23 on two sanma. Splurge!

It gets dark so quickly these days, I really want to be in and out of the kitchen and sitting in front of a hot meal ASAP. With a switch of the broiler, the samna will be done in 10 minutes.



INGREDIENTS
1 sanma (Pacific Saury)
Lemon wedge
3-4 tablespoons of grated daikon
Salt

METHOD

1. Generously salt sanma all over and set aside for 10 minutes.

2. Rinse sanma and pat dry. Place on baking sheet.

3. Turn the broiler on and place the sheet on the rack closest to the broiler. Leave on one side for 5 minutes.

4. Turn the other side around and broil for 5 minutes.

5. Meanwhile, grate the daikon.



6. Plate the sanma alongside daikon and lemon wedge.



It's really important to have grated daikon with this dish and it's totally in season right now. There is nothing more satisfying than staining a snowy white pile of daikon with a dribble of soy sauce or ponzu.

Eat with a hot, steaming bowl of rice. Oh yeah, and miso soup.

Happy autumn!