Hamachi Kama Recipe by Philip Lemoine

Philip Lemoine is a Honolulu-based content creator, photographer, and filmmaker. Philip's love for filmmaking began with amateur street skating videos and led to starting his own video production company in 2009. Through the years, Philip has gained experience in various filmmaking mediums, including wedding films, vlog/lifestyle videos, educational films, and corporate and not-for-profit work. Philip is passionate about learning sustainability practices and enjoys cooking, especially teaching others how to film and produce cooking videos.



"The first time I had fish kama was at a sushi restaurant. Our friend was the chef, and he unexpectedly gave us it for free. I have never had it before, and I am a picky eater. I didn't want to be rude, so I took a few bites. It ended up becoming one of my FAVORITE cooked pieces of fish! You can find Hamachi Kama all over Hawai’i, but my favorite is King Salmon Kama, which may be more readily available on the mainland. "



½ lb Hamachi Kama. One per person, depending on the size you can find.

Salt, Pepper, and Garlic Powder are measured with your heart.

½ Cup Ponzu Sauce

½ Cup Cut Green Onions




1. Brush olive oil evenly on the fish kamas.


2. Season with salt, pepper, and garlic powder.


3. Airfry or bake at 450F for 8-12 minutes till the thickest part of the kama hits an internal temp of 125F. My favorite is to grill on direct heat and flip continuously till the thickest part of the kama hits an internal temp of 125F.


4. Garnish with cut green onions, and douse our dip with ponzu sauce.


Watch more of Philip’s cooking content here!

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