Japanese Seared Hamachi Yellowtail Recipes

BROILED JAPANESE YELLOWTAIL HAMACHI COLLAR

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.

JAPANESE SEARED HAMACHI YELLOWTAIL

Steps:

• Gather all the ingredients.
• Pat yellowtail fillets dry with a paper towel, lightly salt both sides and set aside.
• Slice ginger into matchsticks and combine into a mixing bowl with Japanese sake.
• In a serving sauce bowl, combine Ponzu and Yuzu.
• In a frying pan, add neutral oil on high. Once the oil is up to temp, bring the heat down to medium high, add yellowtail fillets, cover and sear for 1 - 1.5 minutes. When searing, don't move the fish.
• Once seared, flip the fish and sear the other side for 30 seconds. Next, add ginger mixture from 3) and cover immediately (it will produce A LOT of smoke and may flame up). Cook for an additional 15-20 seconds. Note - don't overcook fish otherwise it'll be rubbery and dry.
• Transfer fish to a serving plate and serve with dipping sauce. Note - you can optional add the cooked ginger into the sauce.