Hamachi Kama with Paw Paw Vinegar Sauce
Recipe by Alan Bergo of Forager Chef | Instagram
Roasted Hamachi collar for two, with a paw paw vinegar sauce for dipping.
1 5 oz Hamachi, steelhead, or salmon collar
Kosher salt and pepper
2 teaspoons cooking oil
Paw Paw vinegar Sauce
¼ cup paw paw vinegar
1 tablespoon mirin
1.5 teaspoons fish sauce
¼ teaspoon salt
1 tablespoon mild honey, warmed
Paw Paw Vinegar Sauce
- Preheat oven to 450 F.
- Whisk all ingredients in a small bowl and reserve until needed. Hold the sauce at room temperature.
- Rub the fish collar with oil, season with salt and pepper and cook in a pan or on a baking sheet, skin-side up, for 10 minutes or until hot throughout and the meat flakes when poked.
- Remove the Hamachi kama from the oven and serve with chopsticks and small ramekins of the paw paw vinegar sauce.
- To eat the collar, peel back the skin of the collar to reveal the meat underneath. Remove the meat in bite-sized pieces, dipping them into the paw paw vinegar sauce as a condiment. Make sure to flip the fish collar over when you’re done with one side as there are hidden pockets of meat.
Ideally this is one dish out of a few small plates you can make into a meal. A cup of miso soup and a dish of seaweed salad makes a good lunch of light dinner.