Hamachi Kama Recipe
Recipe information
Make Hamachi Kama in just 30m. Grilled Collar of Yellowtail Fish with Ponzu Sauce (Ask Server For Availability)
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Ingredients
Fish
Ponzu Sauce
Preparation of Fish
1. Season the Hamachi Kama
Pat the hamachi kama dry with a paper towel. Season both sides of the fish collar with salt and black pepper. Allow to rest for about 15 minutes to absorb the seasoning.
Making Ponzu Sauce
3. Combine Sauce Ingredients
In a medium bowl, whisk together soy sauce, yuzu juice, mirin, rice vinegar, and dashi stock until well mixed.
4. Finish the Sauce
Stir in the finely chopped green onions and toasted sesame seeds. Set aside for serving.
Grilling
5. Grill the Hamachi Kama
Place the seasoned hamachi kama on the preheated grill. Grill for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks. The fish should be opaque and flake easily with a fork.
6. Serve
Once grilled, remove the hamachi kama from the grill and let it rest for a couple of minutes. Serve warm with the ponzu sauce drizzled over the top or on the side for dipping.
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