Hamadai is one of Hawaii’s fish better known by its Japanese name than by its Hawaiian name. It is also called ruby snapper or scarlet snapper, due to it’s brilliant red color. Hamadai have a unique profile with distinctive caudal fins that end in long, slender points.
it has clear, light pink flesh similar to that of the opakapaka but somewhat softer and moister.
How to prep the fish?
If fish is frozen, allow enough time for it to thaw, covered, in the refrigerator.
Preheat the oven to 450 degrees F for fillets or steaks or 350 degrees F for dressed fish.
For fillets with skin, if desired, use a sharp fillet knife to remove the skin from the raw fish. You can also remove the skin after baking.
Rinse fish and pat dry with paper towels. Place the fish in a single layer in a greased shallow baking pan. For fillets, tuck under any thin edges. Brush fish with olive oil, melted butter, or pesto to keep it moist, and season as desired with snipped fresh or dried herbs, spice blends, minced garlic, and/or salt and pepper.