Seared Hamachi Yellowtail

Come try my Seared Hamachi Yellowtail recipe, a quick and delightful Japanese fish dish that’s a breeze to prepare! With a perfect pan-seared crust and a zesty ponzu dipping sauce, it’s a simple yet delicious way to enjoy the flavors of Japanese yellowtail, also known as hamachi. Whether you’re a seafood lover or looking to explore Japanese cuisine, this recipe is a must-try!

Japanese style pan seared hamachi yellowtail served on a plate with a Japanese style ponzu yuzu dipping sauce.

Why I Love This Recipe

If you’re a fan of Japanese cuisine and crave the simplicity of a delicious, healthy side dish, then you’ll love my Seared Hamachi Yellowtail! I made sure it’s all about showcasing the natural flavors of the hamachi yellowtail with a perfect sear, and the tangy ponzu dipping sauce adds a delightful zesty twist just like my Japanese Hamachi Yellowtail Collar!

My recipe is for anyone seeking an easy way to enjoy Japanese-style seared fish, made with real, natural ingredients only! Get ready to savor the umami-packed, tender, and juicy yellowtail fillet. And here’s a little secret – it uses the same cooking method as my Japanese Style Seared Salmon, so you know it’s a tried-and-true technique! So, why wait? Make this recipe now and elevate your dining experience!



  • Yellowtail Fillet – Japanese Yellowtail Hamachi fillet found at most Asian or Japanese supermarkets.
  • Salt – sea salt preferred.
  • Ginger – freshly sliced ginger.
  • Neutral Oil no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. 
  • Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets, Mizkan brand preferred.
  • Yuzu – concentrated juices from Yuzu fruit in a bottle found at Asian grocery stores. Can substitute with fresh lemon juice.

🍣 Hamachi Note

When it comes to hamachi, it’s essential to note that it is Japanese Yellowtail, distinct from California/Baja yellowtail or kingfish. While they may appear similar, the texture and tenderness of hamachi are unique and not interchangeable with the others.

Japanese hamachi yellowtail fillets prepared on a cutting board to be used in a Japanese pan seared yellowtail recipe.


Step 1 Start by patting dry the yellowtail fish fillet and seasoning both sides with salt.

Hamachi yellowtail seasoned with salt.

🧂 Seasoning Pro Tip

For even seasoning, try Sprinkling from a Higher Above. Ensure thorough seasoning of the fish fillets as it significantly impacts the final dish’s flavor and overall taste.

Step 2 Combine ponzu, sliced julienne ginger and yuzu sauce to form the dipping sauce.

Ponzu dipping sauce with ginger.

Step 3 Add a touch of neutral oil to a frying pan and sear the yellowtail fillets for 1-1.5 minutes on each side. Flip the fish and cook for an additional 30-45 seconds until the meat easily flakes off with a fork.

Seared hamachi yellowtail in a skillet.

🍳 Searing Pro Tip

To achieve a perfect sear, ensure that the Cooking Oil is Preheated at the right temperature before searing, and avoid moving the fish during this process.

🌡 Internal Temperature Check

For fish, the safe internal temperature is 145°F, but it’s advisable to stop cooking at 140°F to avoid overcooking and maintain juiciness and tenderness.

Step 4 Serve the seared yellowtail with the prepared dipping sauce.

Seared hamachi yellowtail served on a plate.

Pairing Recommendations

Pair this seared hamachi with dishes like rice, a simple cold vegetable dish such as Japanese Spinach Salad or Seaweed Salad, and a light savory soup like Clam Miso Soup. These choices complement the hamachi, creating a well-rounded meal.

Japanese style pan seared hamachi yellowtail served on a plate being picked up with a pair of chopsticks.

Frequently Asked Questions

What should I do if I can't find Yuzu for the sauce?

If you can't find Yuzu, you can simply use fresh-squeezed lemon juice as a substitute.

Can I use a different type of oil for searing?

Yes, you can use a different type of oil for searing, but ensure that it is neutral in taste and has a high smoke point, making it perfect for searing.

Can I make this recipe with frozen Hamachi fillets?

Yes, you can use frozen Hamachi fillets for this recipe. Just ensure they are completely defrosted by either leaving them in the fridge overnight or, if in a hurry, placing the fillets in a ziplock bag and dunking them in room temperature water for about 10 minutes until they are completely defrosted.

Storage Tips

To store leftovers, use an airtight container and keep them in the refrigerator. Leftovers will maintain their freshness and flavor for 2 to 4 days in the fridge.

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Watch How To Make It

Japanese style pan seared hamachi yellowtail served on a plate with a Japanese style ponzu yuzu dipping sauce.

Seared Hamachi Yellowtail

Discover the exquisite flavors of seared yellowtail with my simple recipe. Perfectly seared hamachi served with tangy ponzu sauce awaits you!
4.20 from 40 votes
Course: Side Dish
Cuisine: Japanese
Keyword: seared hamachi, seared yellowtail
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 1
Print Recipe
Calories: 959kcal


  • 1/4 lbs Japanese Yellowtail Fillet hamachi
  • 1/8 tsp Salt
  • 1/4 inch Ginger
  • 1/2 tsp Cooking Oil neutral, no flavor or taste
  • 1 tbsp Pozno
  • 1/2 tsp Yuzu can sub with lemon juice


  • Gather all the ingredients.
    Ingredients for seared hamachi yellowtail.
  • Pat yellowtail fillets dry with a paper towel, lightly salt both sides and set aside.
    Hamachi yellowtail seasoned with salt.
  • In a serving bowl, combine Ponzu, julienne sliced ginger and yuzu or lemon juice.
    Ponzu dipping sauce with ginger.
  • In a frying pan, coat lightly with neutral oil. Once the oil is up to temp, 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.
    Hamachi yellowtail in a skillet.
  • Once seared, flip the fish and sear the other side for 30 seconds. Cook for an additional 15-20 seconds. 
    Seared hamachi yellowtail in a skillet.
  • Transfer fish to a serving plate and serve with dipping sauce. 
    Seared hamachi yellowtail served on a plate.


Calories: 959kcal | Carbohydrates: 3g | Protein: 186g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 333mg | Sodium: 1269mg | Potassium: 3764mg | Sugar: 1g | Vitamin A: 954IU | Vitamin C: 14mg | Calcium: 288mg | Iron: 2mg
*Values Based Per Serving
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  1. Nathalie Williamsg

    I have never tasted yellowtail fish because we don’t have it in NC. How can I order yellow tail, hog fish, and trigger fish to try these recipes.

  2. Perfect recipe for hamachi, maguro tuna, and salmon (we received all three as a gift)! So delicious- I wouldn’t change a thing!

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