Kampachi collar dressed in grated daikon カンパチかまのみぞれ和え

The package of frozen amber jack collars I got from the fish for sushi contained three. I grilled all three in the toaster oven at the same time and served two. That left one over. A few days later, I decided to make this dish. I briefly warmed the fish up in the microwave oven and asked my wife to debone it (since she is the resident expert in this area).



I mixed the fish meat with grated daikon (drained), (the amount is arbitrary) and soy sauce. I garnished with finely chopped chives.

As a small starter dish, this is simple and good.