Hamachi Kama Recipe
Yellowtail marinated and broiled to perfection.
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Ingredients
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Hamachi and Marinade
Finish & Garnish
Method
Hamachi and Marinade
- 1
Prepare fish
Rinse the hamachi kama under cold water to remove any loose scales or blood, then pat very dry with paper towels. Trim any excess jagged skin if necessary so the pieces lay relatively flat.
- 2
Make marinade
In a shallow dish or bowl, combine soy sauce, mirin, sake, granulated sugar, grated ginger, and grated garlic. Whisk until the sugar dissolves and the mixture is uniform.
- 3
Marinate
Place the hamachi kama in the dish skin-side up (or presentation side up). Spoon some marinade over the flesh, then cover and refrigerate for 30–60 minutes. Do not exceed 90 minutes to avoid over-salting or breaking down the flesh.
- 4
Preheat broiler
About 10 minutes before broiling, preheat the oven broiler (high) and position the oven rack so the fish will be 4–6 inches from the broiler. Line a baking sheet with foil for easy cleanup and brush or spray lightly with oil.
- 5
- 6
Broil
Place the hamachi kama on the prepared baking sheet, skin-side up. Broil 6–9 minutes, watching closely: you want the skin to blister and char slightly and the flesh to be opaque and flake easily. If the fish is thick, you may broil 8–10 minutes, turning on the oven’s broil/low setting for the final minute if needed to finish without drying.
Finish & Garnish
- 7
Rest and season
Remove the hamachi from the oven and let rest 2 minutes. Sprinkle the flesh lightly with sea salt to taste (start with about 1/4 tsp per piece and adjust).
- 8
Plate and garnish
Transfer the hamachi kama to a serving plate. Squeeze a lemon wedge over each piece, sprinkle with thinly sliced scallions, and dust with shichimi togarashi if desired for heat and color.
- 9
Serve
Serve immediately while hot with remaining lemon wedges on the side. Leftovers can be chilled and refrigerated for up to 24 hours but are best enjoyed fresh.