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.
Een origineel recept van Forkin
- Totale tijd
- 25 min
- Porties
- 2
- Moeilijkheid
- Makkelijk
Allergeneninformatie: kan vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 2 styellowtail collar
- 0,5 tlsea salt
- 0,25 kopjeponzu sauce
garnish
- 1 stlemon wedge(optioneel)
Keukengerei
broiler · foil · grill · tongs · baking sheet
De bereidingswijze
Stap voor stap
- 1
Preheat your broiler to high or prepare a grill for medium-high direct heat.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 14 min
Tip van de kok: 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.
Goed bewaren
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.