Weekend Cooking: Hamachi Kama or yellowtail collar

 

I love to eat fish. The Husband, on the other hand, doesn’t. He thinks fish should be eaten either raw (as sushi or sashimi) or as fish and chips. I am happy to eat them in a variety of ways, my favourite being Teochew-style whole pomfret which is steamed with pieces of ginger, salted plum, tofu, fresh tomato, soy sauce, scallions (here’s a recipe with photos if you’re interested). But steaming a whole fish for just one person to eat is a bit much, so unfortunately, I don’t get to eat this often.

But one cooked fish dish that the Husband does enjoy is Hamachi Kama or yellowtail collar.

 

 

 

 

 

 

 

 

I picked up this lovely piece of yellowtail collar at Marina Food. Collar is the part behind the head and the gills. It is cooked on the bone. And has such an intense rich flavour, I’m not quite sure why, perhaps because it has these rather fatty bits around it. But it is succulent and tender and just such a fantastic part of the fish to eat. There are nooks and crannies where you have to stick your chopsticks in and wriggle around to nudge out the fatty bits. It’s a rather involved dish but so very good to eat. And since it’s fish, it’s good for you too!  
Pat your fish dry and sprinkle with salt about 15 minutes or so before cooking. Make sure you sprinkle both sides of the fish, skin side and flesh side.

I lined my baking tray with aluminum foil and lightly greased it with some olive oil.

Then placed the hamachi kama skin-side down and baked it in a 400F for about 20-25 minutes until the top is browned.

(According to this recipe from Bizarre Foods host Andrew Zimmern, you can broil it as well.)

Serve with a wedge of lemon!

 

 

 

 

We also had some panfried pinko-crusted pork chop, oven-roasted cauliflower and zucchini, as well as Japanese short-grain rice with a chirashi seasoning mix – the packaged seasoning mix comes with sliced lotus roots and carrots. You simply stir it into warm cooked rice.

Simple but hearty.

If you ever come across hamachi kama, whether in a Japanese restaurant or an Asian supermarket, don’t hesitate to try it!

 

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Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

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10 thoughts on “Weekend Cooking: Hamachi Kama or yellowtail collar

  1. I have not ever heard of this. But I’ll take your word for it that it is tasty. It looked good after cooking. Will try to remember to look for it when we eat Japanese food.

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  2. I do love the sound of that “Teochew-style whole pomfret”, but my husband sounds a bit like yours. Very few are the fish he will enjoy eating. Ahi is ok, but little else. Never have heard of that hamachi kama, but will look for it.

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