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Baked Hamachi Kama

Baked Hamachi Kama

Baked hamachi is an easy oven method for cooking rich, tender hamachi kama with lightly browned skin, simple seasoning, and fresh lemon.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 hamachi kama yellowtail collar pieces
  • ½ teaspoon kosher salt
  • 1 teaspoon neutral cooking oil
  • ¼ teaspoon black pepper
  • 1 lemon cut into wedges
  • 1 tablespoon soy sauce
  • 1 tablespoon ponzu optional
  • Sliced green onion optional

Equipment

  • Baking sheet
  • Aluminum foil
  • Paper towels
  • Pastry brush
  • Instant-read thermometer
  • Tongs
  • Instructions

Method
 

  1. Prepare the hamachi: If frozen, thaw the hamachi kama completely, preferably in the refrigerator. Remove it from the package.
  2. Pat it dry: Use paper towels to thoroughly dry the hamachi collar, especially the skin, so it browns better in the oven.
  3. Season the fish: Place the collars skin-side down on a lightly oiled, foil-lined baking sheet. Brush with oil and season with kosher salt and black pepper.
  4. Preheat the oven: Heat the oven to 425°F (218°C).
  5. Bake the hamachi: Place the baking sheet on the middle rack and bake the baked hamachi for approximately 10–16 minutes, depending on the thickness of each collar.
  6. Check for doneness: The thickest part should look opaque and flake easily. For food safety, check that the fish reaches 145°F (63°C) internally.
  7. Broil for color: If you want a more browned surface, switch to broil and cook for 1–3 minutes, watching closely.
  8. Serve immediately: Transfer the hamachi kama to a plate and serve with lemon wedges, soy sauce, or ponzu. Add sliced green onion if desired.

Notes

Cooking time varies: Hamachi collars are not all the same size, so use the stated time as a guide and check the thickest part before serving.
For better browning: Dry the fish thoroughly before seasoning and use the short broiling step only after the collar is cooked through.
For serving: Hamachi kama contains bones, so use a fork or chopsticks to pull the tender meat from around the collar.