Grilled Hamachi Kama with Ponzu
This recipe features hamachi kama, the collar section of yellowtail, grilled until tender and juicy. A simple ponzu dipping sauce complements the rich, fatty fish. It's an easy yet elegant appetizer.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsyellowtail collar
- 0.5 tspsea salt
- 0.25 cupponzu sauce
garnish
- 1 pcslemon wedge(optional)
Equipment
broiler · foil · grill · tongs · baking sheet
The method
Step by step
- 1
Preheat your broiler to high or prepare a grill for medium-high direct heat.
About 5 min
Cook’s note: If using a grill, ensure the grates are clean and oiled to prevent sticking.
- 2
Pat the yellowtail collars dry with paper towels and sprinkle generously with sea salt on both sides.
About 1 min
Cook’s note: Drying the fish helps achieve a crispier skin.
- 3
Place the hamachi kama on a baking sheet lined with foil (for broiling) or directly on the grill grates.
- 4
Broil or grill for 7-8 minutes per side, or until the fish is cooked through and the skin is crispy and slightly charred.
About 14 min
Cook’s note: The exact cooking time will depend on the thickness of the collars. The internal temperature should reach 63°C (145°F).
- 5
Carefully remove the cooked hamachi kama from the heat and transfer it to a serving plate.
- 6
Serve immediately with ponzu sauce for dipping and a lemon wedge for squeezing, if desired.
Keep it good
Store any leftover hamachi kama in an airtight container in the refrigerator.
Reheat gently in an oven or toaster oven until warmed through, to maintain crispiness.
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