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.
Forkinによるオリジナルレシピ
- 合計時間
- 25 分
- 人数
- 2
- 難易度
- 簡単
アレルゲン情報： 魚、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 2 個yellowtail collar
- 0.5 小さじsea salt
- 0.25 カップponzu sauce
garnish
- 1 個lemon wedge(お好みで)
調理器具
broiler · foil · grill · tongs · baking sheet
作り方
手順
- 1
Preheat your broiler to high or prepare a grill for medium-high direct heat.
約5 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約14 分
調理のヒント： 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.
おいしく保存
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.