Monday, December 19, 2011

Hamachi Kama with Coconut Rice

Hamachi Kama is the collar bone piece of the Hamachi aka Yellowtail. This is normally a throw away piece but those who know understand this may be the tastiest of all. Thanks to Chef Mike Pirolo for the hookup. This easy recipe takes 30 minutes, feeds two and costs...well the fish was free so probably $12 or so.

Hamachi Kama
2 pieces frsh Hamachi Kama (ask your asian supermarket of fish monger)
2 tablespoon Nama Shoyu or soy sauce
2 tablespoons ponzu sauce

Preheat the oven to broil. Place the fish skin down of a foil lined baking sheet and place on the middle rack. Let it cook for 20 minutes or until the fish becomes a nice golden brown. Remove and serve

Coconut Rice
2 tablespoons organic coconut oil
2 cups white rice
1 teaspoon mirin
1 teaspoon rice wine vinegar

Start rice, coconut oil, cool water and salt on high heat and bring to a boil. Reduce heat and cover tightly. Cook for 15 minutes or until tender. Add mirin and rice wine and paddle through with a spatula.

Serve it up with some fresh lime wedges and ponzu sauce. Buon Apetito!!

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