Sanma Peperoncino Pastas- Japanese home cooking class in Tokyo
Sanma (Pacific saury) is a type of blue fish mainly found in the North Pacific and is a symbol of Japan's autumn flavors. Here, we present a superb pasta dish made with sanma.
Addictively Delicious Pacific Saury Peperoncino- Japanese home cooking class in Tokyo
Ingredients (for 2 servings)
Spaghetti: 160g
Sanma (Pacific saury): 2 whole fish
Garlic: 2 cloves
Dried red chili pepper (Takanotsume): 1
Salt: to taste
Black pepper: to taste
Shiso (perilla) or parsley: to taste
Extra virgin olive oil: 3 tablespoons
Instructions
Bring plenty of water to a boil in a pot, adding enough salt to make it slightly salty, then start cooking the spaghetti.
Fillet the sanma into three pieces and cut into about 4 cm wide strips. Crush the garlic cloves.
Sprinkle salt on the sanma to season it.
In a frying pan, add the extra virgin olive oil and garlic, and sauté over low heat until fragrant.
Cook the sanma skin-side down over medium heat. Once cooked on the other side, remove from the pan temporarily.
Add the cooked spaghetti and some of the pasta cooking water to the frying pan, and simmer lightly.
Return the sanma to the pan and toss everything together. Season with salt and black pepper to taste.
Serve on plates and sprinkle with shiso or parsley.
Pacific saury, known as sanma in Japanese, is a representative fish of autumn in Japan. It is mainly caught from September to October, with particularly fatty, large saury harvested around Hokkaido and the Sanriku region. During this season, the saury is so fresh that it can be eaten raw as sashimi, boasting a rich fat content and a unique flavor.- Japanese home cooking class in Tokyo
Tips
Use plenty of garlic and chili to bring out strong flavors.
Cooking the sanma slowly on the skin side over medium heat reduces the fishy smell and enhances flavor.
Adding kabosu or lemon juice gives the dish a refreshing taste if desired.
Enjoy the rich and simple flavors of seasonal sanma peperoncino.
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