Hi! Another day another recipe. Today’s recipe is a combination of two of my favourite dishes: miso cod and grilled hamachi collar. There’s something magical about biting into crispy skin and enjoying succulent, fatty fish that is slightly sweet and intensly umami. This recipe delivers these flavours, with under 10 min of active time, and at a better price than most restaurants…. especially in LA ><

Why collar? The meat in the collar is particularly tender and rich, making it perfect for roasting. Unlike fillets, it’s also quite forgiving thanks to being bone in.

Collar sounds exotic, but it’s actually quite accessible. Most Asian stores that sell fresh seafood will have it in stock. I used hamachi because it was available at the Japanese market. If hamachi isn’t available, any fatty fish will work. Salmon is a particularly nice substitute.

Before we begin, some notes:

1. Do NOT skip on the marination time. The marinade is the secret behind the flavour and it takes time to penetrate. I’ve found that 24 hours is the minimum for sufficient flavour development
2. For crispy skin, makes sure the skin is as dry as possible. My favourite method for this is a blowdryer on low heat. It saves the hassle and risk of leaving fish in the fridge uncovered for hours.
3. Accompaniments/Serving Ideas:
   • Pair with pickles: I paired with sauerkraut and pickled jalapeños. The acidity really cuts through the richness.
   • For a “full” meal, add salad and /or rice. Alternately, eat with some nice crusty bread- perfect for moping up the juice.
   • Make tacos: Fill tortillas with shredded meat and top with chopped up crispy skin, pickles, salsa and a sprinkling of fresh cheese
4. Alterations:
   • For a sweeter taste: Swap half of the vinegar with mirin and add sugar.
   • For more complexity: Swap water for sake

With that done, let’s cook!

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Ingredients

• 2 Hamachi Collars
• 3 heaping tbsp miso
• 1.5 tbsp mustard powder
• 1.5 tbsp rice wine vinegar
• 1 tbsp sugar
• 1 tsp liquid smoke
• 2 tsp water

Directions

1. For the marinade: Mix the miso, mustard powder, vinegar, sugar, liquid smoke and water until smooth.
2. Put the collars in a Ziploc bag, add marinade and rub evenly. Close and let marinade for 36-48 hours.
3. Preheat air fryer to 395F. Roast collars for 3 minutes, decrease temperature to 375F and roast for an additional 3-5 min until cooked.
4. Serve and Enjoy!

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That’s it for this recipe! I hope everyone has a great week. I’ll be back next week for a new recipe. Until then, Bye!

• Healthy
• Meats