Broiled Yellowtail Collar
By Andrew Zimmern
This recipe is from a cooking demo I did last week at the New York City Wine and Food Festival, in an effort to promote sustainable and ethical practices around the farming, fishing, cooking and eating of seafood. Eating roasted fish collars are one of life’s great joys, so get on this one.
Sweet and Sour, Sticky and Spicy Hamachi Kama
- 4 pieces of yellowtail collar, roughly 10-11 oz each
- Kosher salt
- 1 cup dashi
- 2 cups sake
- 2/3 cup soy sauce
- 1/2 cup mirin
- 1/3 cup light brown sugar
- 1/3 cup rice wine vinegar
- 1 teaspoon dried crushed Japanese or Korean hot red chile flakes
- 1/2 cup grated daikon radish, gently squeezed
- 1/2 cup thinly sliced scallions
- Togarashi, to taste
- Naturally brewed soy sauce
- 1 lemon, cut in wedges
- Glaze for dipping/brushing
Make the glaze: Add all of the ingredients to a saucepan. Bring to a simmer and reduce to a glaze. Cool and reserve while you broil the collars.
Pat the collars dry and season with salt.
Preheat the broiler with a rack placed about 5- 6 inches from the heating element. Line a baking sheet with foil, rubbed with a smidge of cooking oil.
Place the pieces of collar on the foil, skin side down. Broil for 8–10 minutes until the exterior of the fish is browned in spots and blistered in others. When the fish flakes easily, it’s done.
To serve, place a banana leaf on each serving plate, and top with a yellowtail collar. Combine the grated daikon with the scallions and togarashi, and place a portion on each plate, along with a small bowl of soy sauce, and a lemon wedge for garnish. Invite guests to season the soy sauce with the daikon mixture and lemon. Drizzle some of the glaze over the fish, passing the rest at the table.
Alternately, serve the collars Japanese BBQ style and brush well with the glaze as they emerge from the broiler and serve with potato salad.