Ginger Pacific Saury

The ginger takes away the overpowering flavor of the fish for a more refreshing taste. Ginger is the key to this fresh dish.

Ginger Pacific Saury
Photographed by Osamu Enomoto

Recipe by
Junko Takagi






Calorie content as listed is per serving
Excludes time spent letting pacific saury absorb base seasoning.

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



Fill a large bowl with water and place the Pacific saury inside. Rub the surface with your fingers as though petting the Pacific saury to wash and remove the scales and any "sliminess."


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


Cut off the Pacific saury heads and cut the bodies into thirds. Remove the innards, then thoroughly rinse out 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 the [A], then add the pacific saury and let sit 5 min to marinate. Peel the ginger and grate it. In a small bowl, combine the grated ginger and the ingredients for the [B].


Oil a small frying pan and preheat over high heat. Add the Pacific saury and cook for about 20 sec, then reduce heat to low and cook for about 1 min. Turn the Pacific saury over and repeat, cooking over high heat for 20 sec, then reducing heat to low and cooking for an additional 1 min.


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