Sanma Teriyaki for #WeekdaySupper

Hello Dear Reader,

Do you enjoy Teriyaki Sauce? I find that teriyaki is a very popular dish amongst Americans and you are apt to find a small “mom and pop” teriyaki shop in a strip mall near you. Each of those to-go containers will contain a bed of rice, your favorite protein (most popularly, chicken) with a thick, sticky teriyaki sauce coating, sliced into long, thin slices then in one of the smaller compartments, a shredded lettuce “salad’ with a tomato wedge, lemon slice and a packet of soy sauce (why the soy? *shrugs*).

But in Japan, teriyaki is a method of cooking. It requires Mirin (a Japanese sweet rice vinegar) and sugar that give your protein a thin, savory sweet coating and a lustrous sheen. It is often something that is cooked very quickly, or pan-seared. At some point, this “sauce” became very popular outside of Japan is incredibly popular as a lunch time take-out meal.

The sauce is … wonderful and addicting, so I can’t fault anyone for loving it, or heck – craving it! More often than not, the Japanese teriyaki fish and that is what I’m preparing for you today!

Yesterday, I posted my favorite Teriyaki Sauce recipe – and it’s seriously the only one that you will ever need to make again. It’s wonderful! And you are going to need a batch of this amazing Teriyaki Sauce or at the very least a jar of your favorite teriyaki sauce from the store for this quick, tasty and lean Weekday Supper!

Fish is incredibly good for you and is a great way to stay heart-healthy! Many people struggle to find comforting dishes that are both heart-healthy and tasty so I know that one bite (maybe two) of Sanma Teriyaki will change your mind entirely! You can have both! I have prepared Sanma in the past, in it’s most basic and simply enjoyed way, roasted and it just has this incredibly rich and savory flavor that is unlike any other fish you have ever eaten. Much like salmon is a taste that is unique to itself. Pair it with a teriyaki sauce? It will cause you to moan mid-bite!

All you  need is one Sanma (also known as the Pacific Saury or Pike Mackerel) per person (which may not look like a lot but it is a very meaty, hearty fish, a bowl of rice and your favorite steamed veggie side to create an incredibly tasty but healthy Weekday Supper!

SANMA TERIYAKI
INGREDIENTS:                                                                                                                 
 yields 4 servings

  • 4 Sanma (also known as Pacific Saury or Pike Mackerel)
  • Vegetable Oil
  • 1 C Teriyaki Sauce
  • 4 Green Onions
  • Sesame Seeds (for garnish)

First rinse each of the fish under cold, running water to remove any excess trailing guts, blood and other debris – be careful to run a finger through the inside cavity to remove any unwanted bits. Most of the debris is edible, including the guts which are often left intact, but these tend to taste bitter so if you do not care for them, remove them.

Pat dry each of the fish with paper towels and let them warm up to room temperature and let the skin dry out a little bit.

Begin to warm a skillet over medium heat. While you are waiting on the pan, cut each of the fish into three or four sections, depending on how big you like your sections and the size of the fish. For our children’s portions, we tend to cut the fish into six portions to make it a bit more manageable. Rub each of these sections with a little vegetable oil then place them on a plate until the skillet comes to heat.

Place about one tablespoon of vegetable oil in the skillet and bring that to temperature. Once the oil is hot enough, sear each of the fish sections on each side until the skin takes on a dark golden hue and the flesh of the fish has cooked through (test one of the sections if you are not sure), approximately 3-5 minutes per side. Do this in batches if necessary. You get a better sear if you only cook two whole fish at a time, just set the seared sections aside on a plate while you finish the second batch.

Once you have seared and cooked all of the fish, put all the fish back into the skillet and turn the heat up to high. Pour in 1/2 cup of the teriyaki sauce and allow it to come to a boil, turning the fish frequently to coat it. Once the teriyaki sauce begins to thicken and glaze the fish, it is ready to eat! Alternatively, you can add the rest of the teriyaki sauce until thickened if you enjoy more sauce or serve the extra sauce on the side, for dipping.

Immediately after removing the fish from the heat, sprinkle the fish all over with the sesame seeds and once you have plated the fish, add the thinly sliced green onions just before serving.

Don’t forget to check out the other Weekday Supper suggestions for this week! These are all delicious options that can be on the table within thirty minutes and a great way to shake up your Weekday Supper routine!

Monday – Asian Peanut Noodles with Chicken by Recipes Food and Cooking
Tuesday – Sanma Teriyaki by A Mama, Baby & Shar-pei in the Kitchen
Wednesday – Turkey Reuben by Feed Me, Seymour
Thursday – Chicken with Lemon and Olives by eating in instead
Friday – Milk Poached Cod with Winter Greens by Nik Snacks

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