Grilled Shishamo (Smelt)

Name: Grilled Shishamo (Smelt)
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 whole fresh or frozen komochi shishamo (smelt with roe); Cooking spray; 1/4 cup grated daikon (Japanese radish); Soy sauce, to taste

A simple preparation of grilled saltwater shishamo fish, a common offering in Japanese izakaya restaurants.

⭐ 4.2 (35 reviews) Prep: 3 minCook: 10 minTotal: 13 minYields: 2 servings

Category Tags:

Appetizer Dinner Lunch

Cuisine Tags:

Japanese

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Thaw frozen shishamo, then rinse and pat dry.
Oil a grill pan and preheat over medium-high heat.
Grill shishamo for 4 to 5 minutes per side until browned, turning carefully. Grill longer for crispier skin, if desired.
Serve the grilled shishamo with grated daikon and soy sauce.

Nutritional Info (per serving)

Calories: 8 kcal

Carbohydrate: 1 g

Cholesterol: 0 mg

Fiber: 0 g

Protein: 1 g

Saturated Fat: 0 g

Sodium: 442 mg

Sugar: 0 g

Fat: 0 g

Unsaturated Fat: 0 g