Get ready to enjoy my Japanese Baked Hamachi, a simple yet flavorful way to prepare yellowtail! This recipe is perfect for anyone looking to savor the delicious taste of this fish, seasoned lightly with salt and baked to perfection, something known as shioyaki in Japanese! It’s an effortless dish that makes a beautiful centerpiece for a light and healthy meal, and I can’t wait for you to try it!
Table of Contents
Why I Love This Recipe
I love my Japanese Baked Hamachi recipe because it’s such an easy way to enjoy the full flavors of what I think is an underrated fish here in the States! This traditional Japanese style hamachi shioyaki recipe uses the same yellowtail fillets as my Seared Hamachi, but instead of pan-frying, I opted for a simple baking method, similar to my Japanese Salmon Belly, Japanese Hamachi Collar, and Teriyaki Yellowtail recipes!
The result is tender, juicy fish that shines with its natural flavor, perfectly complemented by zesty ponzu sauce. This authentic Japanese way to prepare the fish is a fantastic choice for a healthy main dish that takes just a minute to prepare! Trust me, once you taste it, you’ll want to make this dish again and again!
Ingredients
Ingredients
- Yellowtail Fillet – Japanese Yellowtail Hamachi fillet found at most Asian or Japanese supermarkets.
- Salt – I recommend using sea salt.
- Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets. I recommend using Mizkan brand.
- Green Onions – finely chopped fresh green onions used as an optional garnish.
🍣 Hamachi Note
When it comes to picking your yellowtail, it’s important to note that it is Japanese Yellowtail, different from California/Baja yellowtail or kingfish. While they may appear similar, the texture and tenderness of yellowtail hamachi are unique and not interchangeable with the others.
Essential Kitchen Equipment
- Toaster Oven (recommended for shorter preheating)
- Silicon Baking Mat or Parchment Paper
Directions
Step 1 Pat the yellowtail fillet dry with a paper towel if needed. Sprinkle salt over both sides of the yellowtail fillets.
Step 2 Place seasoned yellowtail on a baking sheet lined with a silicone baking mat and bake at 425°F for 8-10 minutes.
Step 3 Serve the baked yellowtail with a side of ponzu dipping sauce.
🌡 Internal Temperature Check
For fish, the safe internal temperature is 145°F, but it’s advisable to stop cooking at 140°F to avoid overcooking and maintain juiciness and tenderness.
🌿 Garnishing Pro Tip
Garnish your yellowtail with chopped Green Onions before serving.
Recipe Variations
If you’re looking for variations, consider pan-frying the fish instead to create my Seared Hamachi dish. This method adds a delightful crispness to the outside while keeping the inside tender. Alternatively, you can use the same recipe and swap in salmon to make my Japanese Shioyaki Salmon dish. Both of these options provide easy and equally delicious ways to enjoy the authentic flavors of Japanese cuisine!
Pairing Recommendations
This shioyaki fish pairs beautifully with classic Japanese sides like a bowl of steamed rice and a comforting bowl of Miso Soup. For lighter options, consider serving it with Boiled Hot Tofu, which adds a delicate texture, or a refreshing Cold Spinach Salad that complements the fish’s flavors!
Frequently Asked Questions
Can I use frozen hamachi?
Yes, but make sure to thaw it completely in the refrigerator before baking for even results.
How do I know when the hamachi is done cooking?
The fish is done when it flakes easily with a fork and appears opaque in the center.
What is the best way to garnish the hamachi?
Consider garnishing with finely chopped green onions for added flavor and presentation.
Storage Tips
While this dish is best enjoyed freshly made, any leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days.
Other Recipes You Might Like
Watch How To Make It
Japanese Baked Hamachi
Ingredients
- 1/2 lbs Japanese Yellowtail Hamachi Fillet 2 pieces
- 1/8 tsp Salt
- 2 tbsp Ponzu
- 1/2 Stalk Green Onions finely chopped, optional garnish
Instructions
- Gather all the ingredients.
- Pat dry the yellowtail fillets and sprinkle salt on both sides.
- Place the yellowtail fillets on a baking tray lined with a silicone baking mat and bake at 425°F for 8-10 minutes.
- Sprinkle optional green onions on top and serve with a side of ponzu dipping sauce.
