keto Seared Yellowtail Fillet cover

Seared Yellowtail Fillet


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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 his observation was correct.  While most restaurants only have salmon (some have Chilean Seabass, which we have a couple of amazing recipes for), there are many other fish in the sea…!  So today, we will be working with a fish mainly used only in sushi – Japanese yellowtail aka Hamachi.  It is probably one of the most underrated fish, so here is a recipe that will really highlight all the goodness yellowtail has to offer!

keto Seared Yellowtail Fillet pin 1

This recipe is keto approved with about 2g of carbs!  The dish brings a crunchy sear followed with a juicy explosion of omega proteins infused with sweet-zesty soy sauce.

keto Seared Yellowtail Fillet pic
You will need ponzu (we actually prefer Mitsukan brand, but Amazon doesn’t carry it for a reasonable price), yuzu and Japanese cooking sake for this dish.  Here is the sake we normally use for reference.  You also will need a cast iron pan.  If you don’t have one, we really recommend investing in a cast iron pan as you get searing results that you just cannot mimic with a regular frying pan.  Lastly, you can get Japanese yellowtail fillets at a Japanese or Asian supermarket.

Note, when cooking, you produce ALOT of smoke.  So if you live in an apartment, make sure you are well ventilated so you do not set off the fire alarms.  This is a very fast dish so we would recommend reading ahead prior to cooking.

Now, let’s get started!

Prepping Time 5M

Steeping Time 5M

Cook Time 3M

Total Time 13M

Net Carb/Serv ~2g

Servings 1

Ingredients

  • 1 Fillet of Japanese Yellowtail
  • Sprinkle of Salt
  • 1/2 inch of Ginger
  • 3 tbsp Japanese Sake
  • 1 tsp Neutral Oil (oil with no taste)
  • 1 tbsp pozno
  • 1/2 tsp of Yuzu
  • Squeeze of Lemon (optional)

Directions

1) Gather all the ingredients.

2) Pat yellowtail fillets dry with a paper towel and lightly salt both sides.  Set aside.

3) Mince ginger as small as you can with a knife or use a food processor if chopping isn’t your thing.  Set aside.

4) In a small fry pan or mixing bowl, add sake and ginger (I just used a fry pan because it was there).  Set aside and let it steep for at least 5 minutes.

5) While waiting for the ginger sake to steep, in a small serving sauce bowl, mix ponzu and yuzu.

6) 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).  When the oil is ready, it will start lightly smoking.

7) Once oil is ready, bring heat down to medium high, add yellowtail fillets and cover.  Sear for 1 – 1.5 minutes (or until done).  When searing, do not move the fish.

8) Once seared, flip the fish.  Add ginger mixture from 4) and cover immediately (it will produce ALOT of smoke).  Sear for 45 seconds – 1 minute (or until done).  Please note you do not want to overcook fish – it will become rubbery and dry.

9) Plate and squeeze optional lemon on fish if desired.  Dip fish inside sauce.

Hope you enjoy this dish!

Looking for other seafood ideas?  Be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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keto Seared Yellowtail Fillet pin 2

keto Seared Yellowtail Fillet cover
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5 from 2 votes

Seared Yellowtail Fillet

The BEST Asian Low-Carb/Keto recipe for Seared Yellowtail fillets. Seared to a crisp and delivered with a Yuzu Ponzu sauce. Net Carb/Serv 2g. Step by step directions with pictures makes this recipe quick and easy.
Prep Time5 mins
Cook Time3 mins
Steep Time5 mins
Total Time13 mins
Course: Side Dish
Cuisine: Japanese
Keyword: hamachirecipe, japaneseyellowtailrecipe, ketofish, lowcarbfish, lowcarbseafood
Servings: 1

Ingredients

  • 1 Fillet Japanese Yellowtail
  • 1/8 tsp Salt
  • 1/2 Inch Ginger
  • 3 tbsp Japanese Sake
  • 1 tsp Neutral Oil
  • 1 tbsp Pozno
  • 1/2 tsp Yuzu
  • 1 Wedge Lemon optional

Instructions

  • Gather all the ingredients.
  • Pat yellowtail fillets dry with a paper towel and lightly salt both sides. Set aside.
  • Mince ginger as small as you can with a knife or use a food processor if chopping isn't your thing. Set aside.
  • In a small fry pan or mixing bowl, add sake and ginger (I just used a fry pan because it was there). Set aside and let it steep for at least 5 minutes.
  • While waiting for the ginger sake to steep, in a small serving sauce bowl, mix 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). When the oil is ready, it will start lightly smoking.
  • Once oil is ready, bring heat down to medium high, add yellowtail fillets and cover. Sear for 1 - 1.5 minutes (or until done). When searing, do not move the fish.
  • Once seared, flip the fish. Add ginger mixture from 4) and cover immediately (it will produce ALOT of smoke). Sear for 45 seconds - 1 minute (or until done). Please note you do not want to overcook fish - it will become rubbery and dry.
  • Plate and squeeze optional lemon on fish if desired. Dip fish inside sauce.

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