Trip to Monterey Fish Market
Today we share an easy and delicious recipe from Bridget and Bernadette, sisters both born and raised here in Berkeley who together manage Broc’s winery operations. Hamachi Kama is one of their favorite dishes to make, and it pairs beautifully with our newly released Got Grapes.
We went to Berkeley's Monterey Fish Market to grab the Hamachi Kama. Bridget and Bernadette grew up visiting the fish market with their mother, and now enjoy bringing Bridget and Chris's kids Ellia and Cassia to the market.
Today, we are picking up one of our favorite, easy weeknight meals featuring the delicious and often-overlooked: Hamachi Kama (or Yellowtail Collar).
At home, gather the following:
- Hamachi
- Sea Salt
- Fresh daikon
- Lemon cut into wedges
For the ponzu dipping sauce:
- 1 Tbsp soy sauce
- 1 tsp yuzu juice
Lightly season your hamachi with salt, then place it skin side down beneath your oven broiler for 8-10 minutes (depending on how hot your broiler is and how far away the fish is from the heat)
While the Hamachi cooks, slice the daikon to serve alongside, and prepare the dipping sauce with soy sauce & yuzu juice.
- Hamachi
- Sea Salt
- Fresh daikon
- Lemon cut into wedges
For the ponzu dipping sauce:
- 1 Tbsp soy sauce
- 1 tsp yuzu juice
Lightly season your hamachi with salt, then place it skin side down beneath your oven broiler for 8-10 minutes (depending on how hot your broiler is and how far away the fish is from the heat)
While the Hamachi cooks, slice the daikon to serve alongside, and prepare the dipping sauce with soy sauce & yuzu juice.
Plate your hamachi with a squeeze of lemon over the top, and serve with ponzu and chopped daikon on the side. This dish is best enjoyed with a higher acid white wine.
