yellowtail

Also known as yellowtail collar, Hamachi Kama is a fish you will find on menus throughout Japan. All you need are four ingredients to make this traditional rustic dish.

Hamachi Kama

hamachi kama (yellowtail collar) ((11 oz

salt

soy sauce

½ tsp yuzu juice (extract)

lemon

Gather Ingredients. If hamachi kama is frozen, thaw beforehand by placing fish (still in vacuum-sealed package) in a bowl under a thin stream of cold, running water (20 minutes). Alternatively, you can put fish in a bowl of iced water to defrost (2 hours - but saves water), or in the refrigerator (9 hours).

Preheat the broiler* with a rack placed about 6&quot; (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don&#039;t control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It&#039;s similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6&quot; away) or high (8&quot; away).

Crinkle a sheet of aluminum foil and line the baking sheet.

Place the Hamachi Kama on the foil, skin side down. Sprinkle salt over the fish.

Broil medium (500ºF) for 8-10 minutes until the surface is blistered and brown a bit. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish. You do not need to flip it. It should flake easily with chopsticks or a fork.

To Broil (Recommended)

Mix soy sauce and yuzu juice/extract together in a small dish, and serve immediately with the fish and optional lemon wedge. Squeeze lemon over the fish and dip Hamachi Kama lightly in the sauce to eat. Enjoy!

To Serve

Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake for 10-12 minutes, until the edges are crispy and the top is golden brown and opaque. Good to remember 5 minutes per ½-inch (measure at the thickest part of the fish). You do not need to flip it. It should flake easily with chopsticks or a fork.

To Bake (Optional)

This Miso-Marinated Hamachi Bowl is a simple yet elegant meal you can easily pull off at home! I&#039;ll show you how to defrost the sashimi-grade hamachi, and make this restaurant-quality rice bowl in a short time.

Miso-Marinated Hamachi Bowl

lb sashimi-grade yellowtail (hamachi)

knob ginger ((1 tsp grated ginger))

mirin

Tbsp sake

soy sauce ((gluten-free soy sauce

Tbsp miso

shiso leaves (perilla/ooba)

green onion/scallion

¼ tsp toasted white sesame seeds

sushi ginger (gari) ((optional))

Gather all the ingredients.

Peel and grate ginger. You will need about 1 tsp of grated ginger.

In a small saucepan, combine mirin, sake, and soy sauce.

Bring it to simmer over medium heat and let the alcohol evaporate for a minute. Then turn off the heat and add miso.

Whisk to combine the miso with the sauce. Then add grated ginger and mix all together. Set aside.

To Make the Marinade

With a sharp (sashimi) knife, cut the hamachi into 5 mm slices.

To cut Hamachi

In a glass deep container (with a lid), put some marinade on the bottom and start placing Hamachi slices in a single layer. Then drizzle the marinade on top.

Then place more Hamachi slices on top followed by the marinade.

Once you finish with all the Hamachi slices, close the lid and refrigerate for 30 minutes to 2 hours (2 hrs maximum; otherwise, it gets salty).

To Marinate Hamachi

Cut the green onion/scallion into fine rounds.

Wash the shiso leaves and pat dry with a paper towel. Roll the shiso leaves up. Keep some of the shiso for serving.

Cut the shiso into chiffonade and separate them loosely.

Prepare bowls of steamed rice and set aside so it’s not too hot. Prepare the toppings and take out the Hamachi sashimi from the refrigerator. Place the shiso on top of the rice.

Place the sashimi slices on top of the rice. Garnish with sesame seeds, green onion, shiso chiffonade, and sushi ginger on top. Enjoy!

To Prepare Hamachi Bowl

This version of bún kèn, a deeply delicious street food specialty of Kiên Giang Province in southern Vietnam, comes from the chef Diep Tran, who traveled to the region while researching “The Red Boat Fish Sauce Cookbook,” written with Cuong Pham and Tien Nguyen. The dish is built by infusing fish stock with aromatics and coconut cream, then ladling this fish curry over rice noodles and topping the bowls with fresh herbs, vegetables and a drizzle of sweet and salty coconut nuoc chăm. While you can often find yellowtail collar at Japanese and Korean markets in the United States, Ms. Tran suggests using a snapper head or grouper head, or any small whole fish that isn’t too oily, if you can’t get your hands on collar.

Bún Kèn (Coconut Fish With Noodles)

yellowtail collar, or whole small fish

shallot, halved

black peppercorns

lemongrass stalk, bruised

cilantro stems, bruised

fish sauce

fresh Thai chiles

garlic cloves,

lime juice

palm sugar sugar (6 ounces)

unsweetened coconut water (7 ounces)

annatto oil or vegetable oil

white onion, diced

lemongrass stalks, tender white, purple and pale green parts minced

cilantro root, minced (1/2 cup)

garlic

turmeric powder

coconut cream coconut milk

lime

fresh Thai chiles or other small hot chiles

(8-ounce) packages dried vermicelli rice noodles

rau răm (Vietnamese coriander)

bean sprouts

basil leaves

cilantro leaves

carrot, peeled and shredded (see Tip)

Japanese cucumber

green papaya, seeds removed,

Make the stock: Place the yellowtail collars in a pot large enough to fit them snugly, then add the shallot, peppercorns, lemongrass, cilantro stems and 5 cups water. The fish should be completely covered. If they aren’t, add a bit more water. Bring the water to a boil over high heat, then reduce the heat to low and simmer uncovered for 20 minutes. Turn off the heat, strain the stock and reserve the fish, setting it aside to cool. Return the strained stock to the pot, discarding the other solids. When the fish is cool enough to handle, separate the meat from the bones, return the meat to the stock and let stand off heat.

Meanwhile, make the nuoc chăm: In a small pot over high heat, bring all the ingredients to a boil, stirring to dissolve the sugar. Remove from the heat and let cool before transferring to a jar.

Make the curry: In a medium saucepan over medium-high heat, add 3 tablespoons oil and the onion. Spread the onion out evenly in the pan and let it fry without touching it, so it gets slightly charred at the edges, about 5 minutes. Tip the onion and oil into the fish stock.

Lower the heat to medium and add the remaining 9 tablespoons oil, the lemongrass, cilantro root and garlic. Stirring constantly, cook until tender and fragrant, about 5 minutes. Add the turmeric powder and stir for 15 seconds, then tip everything in the saucepan into the fish stock. To the same saucepan, add the coconut cream, makrut lime leaves and chiles, and turn the heat up to high. Use a wooden spoon or heatproof spatula to scrape up any bits of lemongrass, cilantro or garlic that may be stuck to the bottom of the pan. When the cream starts to boil, turn off the heat and let it steep for about 10 minutes. Pour the coconut cream and fish sauce into the stock, turn the heat to low and stir the curry sauce.

While the cream steeps, prepare the noodles: Cook the rice noodles according to the package directions and drain well. In each bowl, layer noodles and fish curry, then top with a pinch of the rau răm, bean sprouts, basil, cilantro, carrot, cucumber and green papaya. Put the rest of the toppings on the table, along with the nuoc chăm, for seasoning.

Yellowtail is a sweet, flaky thin fish from the Florida Keys. This recipe cooks the fish in a combination of oil and butter and cooks up in five minutes.

Pan Fried Yellowtail Snapper

½ lb fresh Yellowtail Snapper

almond flour

½ tsp pink salt

½ tsp black pepper

garlic powder

olive oil

unsalted butter

lemons

Rinse

Rinse fish under cold running water and pat dry with paper towels; set aside.

Combine

On a dinner plate, combine almond flour with teaspoon salt, teaspoon pepper, and garlic powder until evenly mixed.

Spread

Spread flour mixture on a dinner plate. Dredge fish in flour so all sides are evenly coated. Gently shake off extra flour.

heat

Heat oil and butter in a 10&quot; or 12&quot; skillet over medium-high heat. When foam subsides, add fish in a single layer.

Cook

Cook fish three minutes without moving and then carefully turn over using a fish turner or wide spatula. Squeeze half a lemon over fish.

Serve

Cook an additional two to three minutes and carefully move to a serving plate. Season to taste with salt and pepper. Serve with fresh lemon wedges.

This is the classic grilled yellowtail collar you see in sushi restaurants. Obviously you want a yellowtail collar, but I offer some substitutions above.

lemon juice

orange juice

mirin or other rice wine

yellowtail collars ((or substitute, see above))

Sesame oil

Mix the marinade ingredients together and put them, along with the yellowtail collars, into a heavy plastic bag or lidded container. Marinate overnight or up to 1 day. If the collars are not submerged, turn them periodically so they get good contact with the marinade.

The next day, pour the marinade into a small pot and bring it to a boil. Reduce it by half, and set it aside.

Pat the collars dry with paper towels and coat with a film of sesame oil. Get your grill nice and hot, and clean the grates.

Grill your collars over high heat, basting with the reduced marinade, for about 10 to 20 minutes, depending on how large your collars are and how hot your fire is. You want them fully cooked and a little charred. Serve with steamed rice and a salad.

Thanks so much! My son just dropped off the collars, belly and a nice yellow tail  fillet he caught yesterday. I think I’ll marinate it all in this sauce and grill it on my charcoal grill tomorrow. Yum!

It's unbelievable how something so simple can be so delicious. Where has this been all my life? Definitely going to happen every time I can get collars.

Thanks for this post, Hank. Very similar to the collar recipe I use with on nuance... reducing the marinade and brushing it on while grilling! That was and epic addition. Just did it last night with a yellow I shot 2 days ago. It was great. Thanks for bumping my collar game to the next level!

Hey, for those in the East Bay area, Berkeley Bowl's excellent fish counter carries fresh hamachi kama. Yum!

I read this article with my morning pot of coffee and want that dish right now. I can find cheeks, belly and collars of different fish at a Korean market in Baltimore. Time to grill something other than venison.

This recipe is different than your other one which we have enjoyed for years.The marinade for that one is soy,mirin,sesame oil for no longer than 4 hours,it`s great and we make the Ponzu is pretty much the same.We get our wild salmon collars from a vendor at Davis Farmers Market since fishing is no longer doable for me.

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Hamachi Kama

Miso-Marinated Hamachi Bowl

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Hamachi Kama

Top 5 yellowtail recipes from across the web

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Top Tags

Hamachi Kama

Miso-Marinated Hamachi Bowl

Bún Kèn (Coconut Fish With Noodles)

Pan Fried Yellowtail Snapper

Hamachi Kama

The most viewed yellowtail recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine