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Collar

Fish Neckin'

BROILED (OR GRILLED) HAMACHI COLLAR

© 2016 All Rights Reserved by Norman & Janet Van Aken

Hamachi Collar is something most folks wait to enjoy until they are at an Asian restaurant. But you will see that it is quite easy to prepare once you obtain the collar. Collar is known as ‘kama’ in Asian markets.

Yield: Serves 1-2

YIELD: 2 Cups

Hoisin Citrus Soy Marinade:

2 Cups orange juice

3 Tablespoons ginger, peeled and sliced

3 Tablespoons lemongrass, sliced into small thin rounds

3 Tablespoons poblano, seeds removed, chopped small

2 cardamom seeds

1 bay leaf, broken

½ Cup soy sauce

½ Cup roughly chopped cilantro

2 Tablespoons orange zest, lightly packed

1 teaspoon home dried habanero

5 Tablespoons Hoisin

1 ½ Tablespoons garlic

Combine the o.j., ginger, lemongrass, poblano, cardamom and bay leaf in a saucepan and reduce to about half. Strain off the solids, (about 1 cup should remain).

Add the rest of the ingredients and combine. Reserve.

Note: This marinade can be made up to a week in advance. It will keep for a few weeks if the fish has not been put into it.

1 Hamachi Collar aka ‘Kama’ (available in Japanese market)

Quickly rinse the collar in cold water and pat dry. Allow to dry on toweling while you make the marinade. Can be refrigerated but do not cover as we want to promote a dry skin.

Now marinate the kama, (collar) about one hour, (or more). Then remove from the marinade and set aside.

Cover a baking pan with aluminum foil and place Hamachi Kama, skin side down

Bake at 400 until the top is nicely browned, about 20-25 minutes.

Serve.

9.6.16

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.