Ponzu is a simple sauce or dressing made from just a few ingredients, but one is the juice of yuzu, a Japanese lemon. If you don't have one (I sure as hell don't) you can buy bottled juice from a Japanese market or substitute in your favorite citrus. I really dig orange ponzu too. For this recipe, I used the bottled yuzu juice.
Apple Wood Grilled Hamachi Kama with Yuzu Ponzu
Preheat your grill to 400 degrees, and if you have any mild smoking wood chips handy, toss some in after a 30 minute soak. I had apple, so I used apple. It ROCKED.
Make your ponzu sauce:
3 parts soy sauce
2 parts rice wine vinegar
1 part yuzu juice
dash of sesame oil
Prepare Yellowtail Collar(s):
Sprinkle the fish all over with sea salt.
Lightly brush with peanut or vegetable oil.
Throw on the grill skin side down, and close the lid. Cook for 3 minutes.
Flip the fish, and spoon a couple tablespoons of ponzu sauce on the skin side of the fish (now facing up). Close the lid again, and cook another 2 or 3 minutes.
|Start to grill skin side down. I used my trusty Big Green Egg which has also been called the Aguacate from time to time.|
Flip the fish one last time so that you can spoon on some more sauce and as soon as the sauce is on, remove the fish to a serving plate. Serve with chopsticks a dish of ponzu.
|Just eat it! Don't be afraid to just jump in with your chopsticks and fingers to get all the meat.|