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 tarafından hazırlanan özgün tarif
- Toplam süre
- 25 dk.
- Porsiyon
- 2
- Zorluk
- Kolay
Alerjen bilgisi: balık ve soya içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 2 adetyellowtail collar
- 0,5 çay kaşığısea salt
- 0,25 su bardağıponzu sauce
garnish
- 1 adetlemon wedge(isteğe bağlı)
Ekipman
broiler · foil · grill · tongs · baking sheet
Hazırlanışı
Adım adım
- 1
Preheat your broiler to high or prepare a grill for medium-high direct heat.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 14 dk.
Aşçının notu: 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.
Tazeliğini koruyun
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.