Photograph of the finished Hamachi kama

Japan · Má cá cam nướng muối Hamachi kama

Hamachi kama

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Amberjack buri Amberjack buri 800 g
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of Cooking sake Cooking sake 60 ml
  • Photograph of White radish White radish 240 g
  • Photograph of Lime Lime 1.2
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Pour sake over the fish cheeks and let it sit for 10 minutes to remove the fishy smell.
  2. 2 Pat dry and then sprinkle coarse salt evenly, paying attention to sprinkling extra on the fins to prevent them from burning.
  3. 3 Let the fish rest for 15 minutes to allow the salt to absorb some of the water, then wipe the fish's surface clean.
  4. 4 Grill over medium heat for 7 minutes on each side, or until the skin is crispy and the meat separates from the bone.
  5. 5 Serve with grated radish and a slice of lemon, and eat hot while the fat is still dripping.

With an appliance

  • Oven 30 min

    Step 4: Place the fish fillets on the middle rack of the oven at 215 degrees for 14 minutes, rotate the tray at minute 7, and do not overlap the fillets. Even heat distribution helps prevent the meat from drying out due to frequent turning, while avoiding the smell of charcoal and direct burn marks.

Start cooking