Broiled Japanese Yellowtail Hamachi Collar Recipes
BROILED JAPANESE YELLOWTAIL HAMACHI COLLAR
Delicious Broiled Yellowtail Hamachi Collar is arguably the tastiest part of Japanese yellowtail, aka hamachi, and probably the most underrated! It is tender, juicy, full of healthy omega fat and a hidden gem most people don't know about!
Provided by LowCarbingAsian
Categories Side Dish
Time 11m
Number Of Ingredients 5
Steps:
- Gather all the ingredients.
- Pat Yellowtail collar dry with a paper towel and lightly sprinkle salt on meat side (no need to salt skin side).
- Line oven tray with aluminum foil and spray cooking oil or use a silicone baking mat. Place fish skin down - meat up and cook for about 10-14 minutes at 425F. Cooking time may vary depending on the thickness of the collar. I recommend starting at 10 minutes and checking to see if meat easily flakes off with a fork.
- In the meantime, prepare dipping sauce by slicing optional peppers and adding it to a bowl. Mix with Ponzu and Yuzu.
- Once fish is done, serve with dipping sauce. Note - there's a main cartilage in the collar and the mass of the meat will be behind the cartilage.
Nutrition Facts : Calories 455 kcal, Carbohydrate 1 g, Protein 92 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 167 mg, Sodium 604 mg, Sugar 1 g, ServingSize 1 serving
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- 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).
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- 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.
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- Season the yellowtail all over with salt and let stand for 15 minutes, then pat dry with paper towels.
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