Heat up your grill. I use my Japanese fish grill, enameled cast iron grill with a gas stove and heat it to a medium to medium-high heat. You should also be able to use a regular grill outside ( or a regular fry pan though the fry pan won't give you that special "grilled" flavor).

Rinse the sanma and pat dry. Cut in half if your grill is too small to fit the whole fish.

Sanma tastes great topped with grated daikon radish so if you have it, grate some into a bowl and set aside.

Once your grill or pan is heated up, wipe on a bit of oil with a paper towel. Start grilling your fish!

Grill each side for about 4-5 minutes, until you have some nice grill marks or the skin is a bit crispy. It might stick to the pan a little if it hasn't been seasoned yet.

Serve on a plate with grated daikon! You'll have to remove the bones as you eat. If the innards haven't been removed, you can technically eat those too but it's quite bitter.

Squeeze a slice of sudachi or lemon over the top, and top with daikon and a touch of soy sauce (or just soy sauce)