Ginger Pacific Saury

Ginger works extremely well with fish dishes, as it helps to get rid of fishy smells. Taste the magic of ginger in this quick and easy Pacific saury dish with a ginger-based sauce.

Ginger Pacific Saury
Photographed by Osamu Enomoto

Recipe by
Junko Takagi







Calorie count is per serving.
Excludes time needed to marinate the Pacific saury.

Ingredients (Serves 2)

  • 2 Pacific saury (300 g)
  • 2 pieces ginger (small) (20 g)
  • [A]

    • 1/2 tsp ginger juice
    • 1 tsp sake
    • 1/2 tsp soy sauce
  • [B]

    • 1 tbsp soy sauce
    • 1 tbsp mirin
    • 1 tbsp sake
  • 1/2 tbsp vegetable oil



Place the Pacific saury in a large bowl filled with water. Rub the surface with your fingers to remove any scales and wash off the sliminess.


Briefly drain the Pacific saury and place on a cutting board lined with a paper towel. Place another paper towel on top and gently press out excess moisture.


Cut off the Pacific saury heads and cut the bodies into thirds. Remove the innards, then rinse out thoroughly and gently blot with a paper towel to remove any excess moisture. Gently poke both sides with a bamboo skewer to make a few holes in the Pacific saury. In a bowl, combine the ingredients for [A], then add the Pacific saury and marinate for 5 minutes. Peel and grate the ginger. In a small bowl, combine the grated ginger and the ingredients for [B].


Oil a small frying pan and place over high heat. Add the Pacific saury and cook for about 20 seconds, then reduce the heat to low and cook for 1 more minute. Turn the Pacific saury over and repeat, cooking over high heat for 20 seconds, then reducing the heat to low and cooking for another minute.


When the Pacific saury has browned on both sides, bring the heat back up to medium and add the ginger sauce. Bring to a simmer, then reduce the heat to low and coat the Pacific saury as you cook off the excess liquid.