This is one of the easiest things to cook, easier than most other fish or meats. It’s our go-to when we’re too tired to make an actual meal.
- Pat Kama dry with paper towels.
- Place skin side down on a crinkled foil “rack” on quarter sheet or mini pan
- Salt
- Broil “medium” in toaster oven, 5" from heat source if possible
8-10 minutes. Fish is done when the flesh flakes. This is as close to foolproof as it gets.
Source: Namiko Chen
pro tip: look for bulk-pack frozen kama at Marukai/Tokyo Central or 99 Ranch where it was on sale last month for $12.99/lb. It’s all from Japan.