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Japanese Hamachi Yellowtail Collar

Discover the delectable flavors of my Hamachi Kama recipe, a tender and succulent Japanese yellowtail collar dish. Broiled to perfection and served with a zesty ponzu and yuzu sauce, this hamachi kama recipe is a must-try for seafood enthusiasts.
Course Side Dish
Cuisine Japanese
Keyword hamachi collar, hamachi kama, hamachi kama recipe, what is hamachi kama
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 2
Calories 455kcal

Ingredients

  • 1 Yellowtail collar
  • 1/8 tsp Salt
  • 1 tbsp Ponzu
  • 1 tsp Yuzu can sub with lemon juice
  • 1/4 tsp Chili Pepper optional
  • 1 Lemon Wedge optional

Instructions

  • 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).
    Salted hamachi collar.
  • 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.
    Salted hamachi collar on a baking mat.
  • In the meantime, prepare dipping sauce by slicing optional peppers and adding it to a bowl. Mix with ponzu and yuzu.
    Dipping sauce for baked hamachi kama.
  • 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.
    Hamachi kama served.

Video

Nutrition

Calories: 455kcal | Carbohydrates: 1g | Protein: 92g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 167mg | Sodium: 604mg | Potassium: 1895mg | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 1mg