There is nothing so beautiful as a fresh piece of Hamachi or yellowtail. Prepared simply and served with citrusy ponzu sauce this recipe is a no mess no fuss way of enjoying all of the delicate flavors of this buttery white fish. I recommend pairing it with a dry sake and some Japanese pickled veggies with rice when you enjoy this easy weeknight dish!
- Hamachi fillets
- Nonstick pan
- 1 Clove of garlic (crushed)
- 1 Knob of ginger sliced into rounds
- Oil (cooking spray works just fine)
- Ponzu sauce
- Lemon (optional)
- Slice your fish into 3-4 inch steaks and lightly salt on all sides.
- Carefully coat all sides of fish with flour and gently shake off the excess.
- Heat your nonstick pan over medium-high heat, once the pan is hot add oil pan and add ginger and garlic.
- Swirl Ginger and garlic and immediately add fish into the pan gently (skin side down if you have your skin still attached)
- Cook on each side until lightly browned.
- Once cooked remove and serve immediately with ponzu sauce and a wedge of lemon (discard garlic and ginger).