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Hamachi Kama

Crispy seared hamachi collars with a tender, flaky interior, ready in under 20 minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Japanese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 hamachi kama yellowtail collars, about 200 grams each
  • Kosher salt about 1 teaspoon total
  • Freshly ground black pepper 1/4 teaspoon
  • 2 tablespoons high-heat cooking oil avocado, vegetable, or light olive oil
  • 1 lemon cut into wedges
  • 1 tablespoon soy sauce optional, for dipping

Equipment

  • cast iron skillet
  • Tongs or fish spatula
  • Paper towels
  • Instant-read thermometer (optional)
  • Cutting board
  • Sharp knife
  • Plate lined with paper towels

Method
 

  1. Pat the hamachi kama completely dry with paper towels on both sides to ensure proper browning.
  2. Season both sides of the fish with kosher salt and freshly ground black pepper 2 minutes before cooking.
  3. Heat a cast iron skillet over medium-high heat for about 2 minutes until hot.
  4. Add 2 tablespoons of high-heat cooking oil and heat until it begins to shimmer and smoke slightly.
  5. Place the hamachi kama skin-side down in the hot pan without moving and cook for 4 to 5 minutes.
  6. Check the skin for a deep golden-brown crust, then flip the fish gently and cook on the flesh side for 3 to 4 minutes until opaque.
  7. Transfer the cooked hamachi kama to a paper towel-lined plate and let it rest for 1 minute.
  8. Serve hot with lemon wedges and optional soy sauce for dipping.

Notes

Ensure the internal temperature reaches 145°F for perfectly cooked hamachi kama.