At my previous employment, I was at a dinner with one of our client’s from Japan when he asked me, “Why is it that American restaurants only serve salmon?”.
It really never occurred to me, but he was right! While most restaurants have salmon and maybe a Chilean Seabass or a Halibut, there are many other fish in the sea…! So anyway, why not try different kinds of fish like Seared Yellowtail Fillets!
Japanese Yellowtail, aka Hamachi, is probably one of the most underrated fish in my opinion! It’s loaded with fats, has a great taste to it and much more affordable than tuna or even halibut!
And if you’re trying to look for a healthy, clean meat source, it’s hard to beat fish as an option! It’s full of omega 3s, proteins and vitamin B2 and D all while being very low in cholesterol.
So much so that it’s recommended by the American Heart Association to have at least 2 servings of fish a week!
Working with Japanese Yellowtail is also very easy and this recipe will really highlight all the goodness of what this fillet has to offer!
To make this dish, you’ll need some Ponzu (we actually prefer Mitsukan brand, but Amazon doesn’t carry it for a reasonable price), Yuzu (can sub with lemon) and Japanese sake. Here is the sake we normally use for reference.
Lastly, you can get Japanese Yellowtail/Hamachi fillets at a Japanese or Asian supermarket. The type of cut we’re working with here is called ‘kirimi’, which essential is 1/4 of a fish steak with the section that includes the belly meat.
Just a side note, but Japanese Yellowtail/Hamachi is not the same as Kingfish, Amberjack or California Yellowtail. They all look really similar but the meat is very different. Japanese Yellowtail is loaded with fat whereas California Yellowtail is pretty dry, so just make sure you’re getting the correct fillet.
Note – when cooking, you produce ALOT of smoke. So if you live in an apartment, make sure you are well ventilated so you don’t set off the fire alarms. Also, this is a very fast dish so we would recommend reading ahead prior to cooking.
Now, let’s get started!
Prepping Time 5M
Cook Time 3M
Total Time 8M
Net Carb/Serv ~2g
1) Gather all the ingredients.
2) Pat yellowtail fillets dry with a paper towel, lightly salt both sides and set aside.
3) Slice ginger into matchsticks and combine into a mixing bowl with Japanese sake.
5) In a cast iron pan, add oil on high heat (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once the oil is ready and starts to lightly smoke, bring the heat down to medium high, add yellowtail fillets, cover and sear for 1 – 1.5 minutes. When searing, don’t move the fish.
6) Once seared, flip the fish. Add ginger mixture from 3) and cover immediately (it will produce ALOT of smoke). Sear for 45 seconds – 1 minute. Note – you don’t want to overcook fish otherwise it’ll be rubbery and dry.
7) Transfer fish to a serving plate and serve with dipping sauce. Note – if you like ginger, collect the ginger from the cast iron pan and place into the dipping sauce.
Hope you enjoy this low-carb/keto Seared Yellowtail Fillet!
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Seared Yellowtail Fillet
- 1 Yellowtail Fillet, Japanese Hamachi
- 1/8 tsp Salt
- 1/2 inch Ginger
- 3 tbsp Japanese Sake
- 1 tsp Neutral Oil oil with no taste
- 1 tbsp Pozno
- 1/2 tsp Yuzu can sub with lemon juice
- Gather all the ingredients.
- Pat yellowtail fillets dry with a paper towel, lightly salt both sides and set aside.
- Slice ginger into matchsticks and combine into a mixing bowl with Japanese sake.
- In a serving sauce bowl, combine Ponzu and Yuzu.
- In a cast iron pan, add oil on high heat (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once the oil is ready and starts to lightly smoke, bring the heat down to medium high, add yellowtail fillets, cover and sear for 1 - 1.5 minutes. When searing, don't move the fish.
- Once seared, flip the fish. Add ginger mixture from 3) and cover immediately (it will produce ALOT of smoke). Sear for 45 seconds - 1 minute. Note - you don't want to overcook fish otherwise it'll be rubbery and dry.
- Transfer fish to a serving plate and serve with dipping sauce.
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