Easy Japanese Style Hamachi Recipe | BDOutdoors

Slice your fish into 3-4 inch steaks and lightly salt on all sides.Carefully coat all sides of fish with flour and gently shake off the excess.Heat your nonstick pan over medium-high heat, once the pan is hot add oil pan and add ginger and garlic.Swirl Ginger and garlic and immediately add fish into the pan gently (skin side down if you have your skin still attached)Cook on each side until lightly browned.Once cooked remove and serve immediately with ponzu sauce and a wedge of lemon (discard garlic and ginger).