· 31 December 2021
TYPE OF MEAL
The collar of the yellowtail is the fattiest – and juiciest – part of the fish, which makes Hamachi Kama a choice pick when grilling or baking. It has a rich and soft texture, with a mild and delicate flavour.
1 pc Hamachi Kama (about 200 to 250g, serves 1–2 persons)
1–2 tbsp cooking sake
Generous amount of sea salt
Daikon and ponzu sauce (optional)
- Thaw Hamachi Kama, and dab dry completely.
- Place on a baking grill, and salt both sides of the Hamachi Kama liberally. Leave it aside to sit for 15 to 30 mins in the fridge.
- Pre-heat oven at around 200°C to 220°C, and place tray as close to heat source as possible.
- Remove from fridge, clean off salt and dab dry again to ensure there is little to no moisture on the Hamachi Kama.
- Grab a kitchen towel and wet it with some cooking sake (or any sake. Gently wipe the surface of the Hamachi Kama. This helps to enhance the flavour.
- Salt both sides of the Hamachi Kama again. This time, do it lightly. Don’t forget to cake the fin generously to prevent it from burning.
- Oil your baking grill, and the Hamachi Kama is ready to be oven-grilled. We recommend leaving it in the oven with the flesh side up for 7 to 8 mins.
- Take it out, flip it so that the skin side is up and grill for another 2 to 3 mins, until the skin is crispy.
- Serve, and enjoy.
This component is extremely flexible. One option would be to go the more Japanese route and grate a generous amount of daikon into the ponzu sauce. But to localise it, sweet sambal balachan or cincalok as a dipping sauce works wonders too.
Hamachi Kama and other ingredients are available at Soshinsen.