Grilled sanma is a staple of "teishiku" or set lunch and what better time to enjoy this fish than in autumn when it is in season; having swum down from the cold northern seas.
Grilled sanma served with a little grated radish on the side, a bowl of rice and a steaming bowl of miso, cold tofu and some pickles - can't beat this set meal! It happen to be my favourite.
Can't wait for the Iwate Fair to be held at Jusco so that I can buy some "cheap" fresh sanma though by the look of it, getting any stocks from Japan over at the supermarket nowadays may be a bit of a problem. The Japanese food aisles at Jusco Mid Valley are quite empty and left unstocked. :(
Can't wait for the Iwate Fair to be held at Jusco so that I can buy some "cheap" fresh sanma though by the look of it, getting any stocks from Japan over at the supermarket nowadays may be a bit of a problem. The Japanese food aisles at Jusco Mid Valley are quite empty and left unstocked. :(
Anyhoo... a fresh sanma and a prepared sanma I grilled myself at home.
It's easy to serve these sanma fish. Just a matter of sprinkling some salt and grilling it to your liking. No need to gut the fish too! Just grill them whole.
Instead of serving it with grated daikon/radish; I served it Malay style - with kicap (thick soy sauce), sliced shallots and lime juice. It was smashing!
One day I got into this experimenting mood and decided to cook the sanma "assam pedas" style. Can't say I limit myself to just a certain way of cooking, eh? *^-^*
There are other food that makes me think of Autumn. Kuri (chesnut) comes to mind too. A post of all those kuri I ate soon?
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