Grilled Hamachi Kama with Ponzu

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Preheat your broiler to high or prepare a grill for medium-high direct heat.

   حوالي 5 د

   ملاحظة الطاهي: If using a grill, ensure the grates are clean and oiled to prevent sticking.

2. 2

   Pat the yellowtail collars dry with paper towels and sprinkle generously with sea salt on both sides.

   حوالي 1 د

   ملاحظة الطاهي: Drying the fish helps achieve a crispier skin.

3. 3

   Place the hamachi kama on a baking sheet lined with foil (for broiling) or directly on the grill grates.

4. 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.

   حوالي 14 د

   ملاحظة الطاهي: The exact cooking time will depend on the thickness of the collars. The internal temperature should reach 63°C (145°F).

5. 5

   Carefully remove the cooked hamachi kama from the heat and transfer it to a serving plate.

6. 6

   Serve immediately with ponzu sauce for dipping and a lemon wedge for squeezing, if desired.