keto Ponzu Yuzu Yellowtail Collar cover

Ponzu Yuzu Yellowtail Collar


If you read our Asian Keto Seared Yellowtail post, you may recall how I stated yellowtail (aka hamachi) as one of the most unrated fish here in the States. 

Yellowtail really has a great taste and plenty of omegas to go around.  In Japanese cuisine, yellowtail is prepared in many ways, one which happens to be the collar of the fish. 

The collar is really a hidden gem – it holds super oily meat (much like that of sought-after toro) and if prepared correctly, it infuses with the flavors of the sauce and just melts in your mouth – absolutely delicious! 

So with that, we took this very simple & classic recipe and added our own twist to it!  Hope you enjoy!

keto Ponzu Yuzu Yellowtail Collar pin 1

This dish is low-carb/keto approved with 1.5g of carb/serving.  Actually though, the carbs are all in the sauce, so unless you drink the sauce, it would be more like 0g net carbs. 

I would describe this recipe as a savory buttery fish held together by flavors of citrus soy sauce finishing with a kick of spice.

keto Ponzu Yuzu Yellowtail Collar pic

For this dish, the only special ingredients you would need are Ponzu, Yuzu and Yellowtail collar.  You can pick up the sauces on Amazon, but for the yellowtail collar, you would need to access an Asian supermarket (preferably Japanese or Korean).  If you don’t have a supermarket nearby, you could try this seafood delivery service out.

Now, let’s get cooking!

Prepping Time 5M

Cooking Time 10-14M

Total Time 15-19M

Net Carb/Serv ~1.5g

Servings 1-2

Ingredients

  • 1 Yellowtail Collar
  • Sprinkle of Salt
  • 1 tbsp Ponzu
  • 1 tbp Yuzu
  • Wedge of Lemon
  • Slices of Chili Pepper (optional)

Directions

1) Gather all the ingredients.

2) Pat yellowtail collar dry with a paper towel and lightly sprinkle salt on meat side (no need to salt skin side).

3) Line oven tray with aluminum foil and spray cooking oil (we use a toaster oven, but I would assume this would work just fine in a regular oven as well).  Place fish skin down – meat up and cook for about 10-14 minutes at 425F.  Cooking time may vary depending on the thickness of the collar.  I recommend starting at 10 minutes and checking with either a meat thermometer or a fork.

4) In the meantime, slice optional peppers and add into a sauce bowl.  Mix with Ponzu, Yuzu and squeeze of lemon wedge.  This will be the dipping sauce.

5) Once fish is done, serve with dipping sauce (note there are cartilages in the collar and the mass of the meat will be behind the cartilages).

Hope you enjoy this simple and easy baked yellowtail collar recipe!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

keto Ponzu Yuzu Yellowtail Collar pin 2

keto Ponzu Yuzu Yellowtail Collar cover

Ponzu Yuzu Yellowtail Collar

The BEST Asian Low-Carb/Keto recipe for Yellowtail Collar. Super easy to make with ample omegas and only ~1 Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Side Dish
Cuisine: Japanese
Keyword: hamachirecipe, japaneseyellowtailrecipe, ketofish, lowcarbfish, lowcarbseafood
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe

Ingredients

  • 1 Piece Yellowtail Collar
  • 1/8 tsp Salt
  • 1 tbsp Ponzu
  • 1 tsp Yuzu
  • 1 Wedge Lemon
  • 1 tsp Chili Pepper optional

Instructions

  • Gather all the ingredients.
  • Pat yellowtail collar dry with a paper towel and lightly sprinkle salt on meat side (no need to salt skin side).
  • Line oven tray with aluminum foil and spray cooking oil (we use a toaster oven, but I would assume this would work just fine in a regular oven as well). Place fish skin down - meat up and cook for about 10-14 minutes at 425F. Cooking time may vary depending on the thickness of the collar. I recommend starting at 10 minutes and checking with either a meat thermometer or a fork.
  • In the meantime, slice optional peppers and add into a sauce bowl. Mix with ponzu, yuzu and squeeze of lemon wedge. This will be the dipping sauce.
  • Once fish is done, serve with dipping sauce (note there are cartilages in the collar and the mass of the meat will be behind the cartilages).

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