Best 2 Grilled Kampachi Recipes
## Grilled Kampachi: A Unique Japanese Delicacy
Kampachi, also known as greater amberjack or yellowtail, is a highly prized fish in Japanese cuisine, renowned for its firm texture and delicate flavor. Grilled kampachi is a staple dish in many Japanese restaurants, offering a simple yet refined taste that showcases the fish's natural goodness. This article presents a collection of grilled kampachi recipes that capture the essence of this culinary treasure, ranging from traditional methods to modern interpretations.
**Grilled Kampachi with Teriyaki Sauce**: Embark on a journey of sweet and savory flavors with this classic teriyaki glaze, enhancing the natural umami of the fish.
**Grilled Kampachi with Yuzu Kosho**: Experience a symphony of citrus and spice with yuzu kosho, a zesty Japanese condiment that adds a vibrant kick to the grilled kampachi.
**Grilled Kampachi with Miso Paste**: Immerse yourself in the rich and earthy depths of miso, a fermented soybean paste that infuses the fish with a complex and savory flavor profile.
**Grilled Kampachi with Shio Koji**: Discover the magic of shio koji, a traditional Japanese seasoning made from fermented rice, which imparts a subtle sweetness and umami to the grilled kampachi.
**Grilled Kampachi with Lemon and Herbs**: Take a Mediterranean twist on grilled kampachi with a refreshing combination of lemon, herbs, and olive oil, creating a light and aromatic dish.
These recipes offer a diverse range of taste experiences, allowing home cooks to explore the versatility of grilled kampachi and appreciate its unique qualities. Embark on a culinary adventure and savor the exceptional flavors of this Japanese delicacy.
GRILLED HAMACHI COLLAR WITH PONZU DIPPING SAUCE
Steps:
- For the dipping sauce: Mix together the ponzu, mirin, soy sauce and ginger in a small bowl. Add sambal oelek to taste. Set aside half of the sauce for brushing on the fish as it grills.
- For the fish: Preheat a grill or grill pan to medium heat and brush with oil so the fish doesn't stick. Brush the fish on both sides with dipping sauce and grill for 20 to 25 minutes, flipping and brushing with sauce every 5 minutes. When done, the fish should be crispy and nicely charred and the flesh cooked through. The best way check for doneness is to insert the tip of a knife or a cake tester into the flesh, then pull it out and hold it to your wrist; it should feel warm. When it does, you're ready!
- Mix the grated daikon and shiso in a small bowl.
- Serve the fish with the dipping sauce and daikon mixture on the side. If you like, add some of the daikon mixture to the dipping sauce.
GRILLED WHOLE FISH
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes
Time 50m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
- Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
- Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
- Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
- Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
- Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
- Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
- Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.
Tips:
- Choose the freshest kampachi possible. Look for fish that is firm to the touch and has clear, bright eyes.
- Score the skin of the kampachi before grilling. This will help to prevent the fish from curling up and will also allow the marinade to penetrate more deeply.
- Marinate the kampachi for at least 30 minutes before grilling. This will help to flavor the fish and keep it moist.
- Grill the kampachi over medium heat. This will help to prevent the fish from overcooking.
- Cook the kampachi until it is just cooked through. The fish should be opaque in the center and should flake easily with a fork.
- Serve the kampachi immediately with your favorite sides. Some suggested sides include grilled vegetables, rice, or quinoa.
Conclusion:
Grilled kampachi is a delicious and healthy dish that is perfect for a summer meal.
The fish is grilled to perfection and is served with a variety of delicious sides. This dish is sure to please everyone at your table.
So next time you're looking for a delicious and healthy meal, give grilled kampachi a try.
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