Fork-tender and flavorful hamachi kama makes any meal feel like a special occasion! Succulent yellowtail collars are marinated in a delicious garlic ginger soy marinade, then grilled or oven broiled in less than 15 minutes. Serve hamachi collar with your favorite side dishes for a seafood dinner that is quick and easy, and but tastes refined and delectable!

Also try my other delicious fish collors recipes like Halibut collar, tuna collar recipe and salmon collars.

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• Recipe ingredients
• How to broil hamachi kama
• Pro tips
• Leftovers and reheating
• Side dishes
• Frequently asked questions
• More seafood recipes

Hamachi kama is a delicious fish dish that you often find at high-end seafood restaurants. The tender, buttery yellowtail collar meat practically melts in your mouth! But although hamachi tastes luxurious, this recipe is wonderfully easy to make at home with a handful of ingredients. Which is great because you definitely will want to make it often after you give it a try!

The recipe starts with a perfectly simple marinade that includes pantry staples like soy sauce, garlic and ginger. Together these classic ingredients have just the right balance of umami, spicy (but not hot!), and earthy flavors.

We rest the collars in this irresistible combination for a minimum of 30 minutes, so every bite of hamachi is infused with the marinade. The fish can even be prepped ahead of time and marinated overnight for added convenience and deeper flavor.

You can then choose to grill or broil the collars in the oven. With either cooking method the meat becomes beautifully crisp on the outside and fork-tender on the inside in under 15 minutes. This is truly a winning recipe to enjoy an elegant home cooked dinner with barely any effort!

Recipe ingredients

Yellowtail collars. Fresh or frozen, rinsed and patted dry. Defrost frozen collars before cooking by thawing them in the fridge overnight.

Soy sauce. The deep salty and umami flavors of soy is just right to balance the more delicate, buttery, and rich flavors of hamachi.

Mirin. Sweet rice wine adds a nice punch of acid to the marinade.

Ginger and garlic. A duo of deliciously pungent aromatics. Ginger is sharp and fresh, while garlic is more earthy and savory.

Garnishes. Lemon slices, chopped green onions, and or sesame seeds add bright pops of fresh flavors and extra textures.

How to broil hamachi kama

Clean the kamas under a stream of cold water, washing away any impurities. Gently press them with paper towels to soak up extra water. On the skin, lightly score a few lines. This helps the seasoning soak in more and allows the kamas to cook evenly.

In a mixing bowl, blend the savory soy sauce, the sweet mirin, freshly grated ginger, and finely chopped garlic to form your marinade. Soak the hamachi collars in this aromatic mixture, coating each piece well. For a quick flavor infusion, let them rest for at least 30 minutes. For deeper taste, cover and refrigerate, letting the marinade meld with the kamas for several hours or, ideally, overnight.

If grilling, heat your grill to a medium-high heat, aiming for a temperature that cooks thoroughly yet gently. If using an oven, turn the broiler to high and place the rack near the top.

Lift the yellowtail collars from the marinade, letting extra liquid drip off, and place them on the grill or a broiling pan (preheat the broiler). Cook for about 5-7 minutes. The goal is for the skin to get a slight char, indicating a crisp surface, while the inside cooks to tenderness. While cooking, brush them occasionally with the remaining marinade to add extra flavor and moisture.

Once the hamachi kamas are cooked, move them carefully to a serving plate. Add fresh lemon slices for a zesty touch, and sprinkle with chopped green onions or sesame seeds for extra flavor and a visual pop. Serve this delightful dish warm and enjoy.

Pro tips

1. Before you start, make sure to preheat the broiler for a few minutes. Position the oven rack so the hamachi kama is about 4-6 inches from the heat source. This distance allows the fish to cook evenly, getting a nice sear on the outside without burning.
2. Broiling is a quick cooking method, so it's crucial to keep an eye on the hamachi kama. Depending on their size and thickness, they might need anywhere from 5 to 7 minutes on each side. Look for a golden-brown crust and opaque, flaky meat to know they're done.
3. Line your broiling pan with aluminum foil or parchment paper for easier cleanup. When it's time to flip the kama (if you choose to do so), do it gently to keep the meat from falling apart. A wide spatula works well. Baste the kama after flipping to keep it moist and add an extra layer of flavor.

Leftovers and reheating

Store cooked collars leftovers in the air tight container in the fridge for up to 3 days.

When ready to reheat, you can do it three ways- microwave for 30 seconds to a minute, air fry for couple minutes at 400 degrees or place it under the broiler for couple minutes.

Side dishes

1. Steamed Rice: Quick and easy, complements the rich flavors of the kamas.
2. Sautéed Vegetables: A mix of bell peppers, broccoli, and carrots for a healthy, colorful side.
3. Cucumber Salad: Fresh, light, and tangy, made with cucumber, vinegar, and a touch of sugar.

Frequently asked questions

More seafood recipes

• Corvina ceviche
• Mignonette sauce
• Salmon belly recipe
• Salmon wings
• Parmesan crusted walleye
• Salmon head soup
• Conch salad

Hope you will like this hamachi kama recipe as much as we do. Please rate the recipe if you made it and leave a comment if you have any questions or suggestions.