Japanese roasted yellowtail collar (aka Hamachi collar) could be one of the easiest recipes I will post on this blog! However, it is one of the most delicious fish dishes you can make! Yellowtail collar is a delicious part of the yellowtail fish that is tender and fatty. When roasted with some salt, the fatty flesh is perfect dipped in soy sauce. For an even more fresh taste, add a squeeze of lemon! All you need to make this dish is yellowtail collar, salt, and an oven on broil setting. In just 10 minutes, you have an appetizer or healthy lunch dish that is often offered at Japanese restaurants!
Japanese Roasted Yellowtail Collar
Course: Appetizers, Lunch, DinnerCuisine: JapaneseDifficulty: EasyServings
2
servingsPrep time
2
minutesCooking time
10
minutesTotal time
12
minutesIngredients
2 Yellowtail (Hamachi) Collars
1/4 Tablespoon Kosher Salt
2 Wedges of Lemon
2 Tablespoons Soy Sauce
Directions
- Line a cookie sheet with parchment paper. Wash yellowtail collars and pat dry with paper towel. Lay the yellowtail collars on parchment paper with the skin side down. Sprinkle kosher salt evenly over the collars.
- Place cookie sheet with collars in oven’s top rack and turn oven temperature to broil setting. Cook for 10 minutes or until collars are slightly charred in some spots. You can also check the internal temperature of the flesh – fish is considered well done when it’s internal temperature has reached 145 degrees. Serve the collars while hot. Provide soy sauce for dipping and lemon wedges for drizzling some lemon juice.
