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1
Prepare a barbecue using hardwood charcoal (the fire needs to burn down, so do this a good 45 minutes before cooking).
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2
The collar sputters a bit from its natural fish oils, so cook over low heat.
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3
Lay the yellowtail collar on a small clean grate and set directly over the fire.
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4
Sprinkle lightly with salt from a foot above the fish and cook slowly for about 10 minutes.
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5
Flip carefully and salt the other side.
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6
Flip every 10 minutes or so and cook for a total of 20 to 30 minutes, depending on the thickness and the heat.
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7
Alternatively, broil slowly on a rack set over a foil-lined broiler pan in the third position from the top of the oven.
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8
Check after 5 minutes to gauge the broiler heat.
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9
If the collar is browning too quickly, move the rack to a lower position.
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10
Turn several times for even cooking and browning.
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11
Depending on the broiler, this will take from 10 to 15 minutes.
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12
Transfer the collar from the grill to an attractive plate.
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13
Squeeze a few spoonfuls of grated daikon in your fist to remove excess liquid, mound on the plate next to the collar, and drizzle the center of the mound with soy sauce.
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14
Let people dig in with chopsticks as a convivial first course or snack with drinks before dinner.
