Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hama Kama Ingredients
Method
Hama Kama Preparation
- 1
Marinate the Fish
In a medium bowl, combine the jerk spice and sour orange juice. Stir until well mixed. Add the fish pieces to the bowl and coat them evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
- 2
Prepare the Negi
While the fish is marinating, wash the negi thoroughly under cold water. Trim the root end and slice the negi diagonally into thin pieces, about 1/2 inch in width. Set aside.
- 3
- 4
Grill the Fish
Remove the fish from the marinade and let the excess drip off. Brush the grill grates with olive oil to prevent sticking. Place the fish on the grill and cook for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks. The internal temperature should reach 145°F (63°C).
- 5
Serve
Once the fish is fully cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled hama kama with the sliced negi on top, and season with salt to taste. Enjoy your dish with a side of rice or fresh salad.