Ingredients :
- 1 Whole sanma
- 1/2 sudachi citrus or lemon
- 4 Tbsp grated daikon
- to taste soy sauce
- 1-2 tsp oil for your grill
Method :
- Heat up your grill. I use my Japanese fish grill, enameled cast iron grill with a gas stove and heat it to a medium to medium-high heat. You should also be able to use a regular grill outside ( or a regular fry pan though the fry pan won"t give you that special "grilled" flavor).
- Rinse the sanma and pat dry. Cut in half if your grill is too small to fit the whole fish.
- Once your grill or pan is heated up, wipe on a bit of oil with a paper towel. Start grilling your fish!
- Grill each side for about 4-5 minutes, until you have some nice grill marks or the skin is a bit crispy. It might stick to the pan a little if it hasn"t been seasoned yet.
- Serve on a plate with grated daikon! You"ll have to remove the bones as you eat. If the innards haven"t been removed, you can technically eat those too but it"s quite bitter.
- Squeeze a slice of sudachi or lemon over the top, and top with daikon and a touch of soy sauce (or just soy sauce)
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