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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 25 min
- Porcje
- 2
- Trudność
- Łatwy
Informacja o alergenach: może zawierać ryby i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 2 szt.yellowtail collar
- 0,5 łyżeczkasea salt
- 0,25 szklankaponzu sauce
garnish
- 1 szt.lemon wedge(opcjonalnie)
Sprzęt
broiler · foil · grill · tongs · baking sheet
Sposób przygotowania
Krok po kroku
- 1
Preheat your broiler to high or prepare a grill for medium-high direct heat.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 14 min
Wskazówka kucharza: 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.
Przechowuj prawidłowo
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.