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For each serving, take 4-6 ounces of raw marlin (no other fish works as well as marlin in this recipe), and cut into 3/4 inch cubes. Place cubes in a mixing bowl with 1 teaspoon shoyu, 1/4 cup chopped round onion, 1 teaspoon green onion, 1/4 cup ogo seaweed, and 1 teaspoon sesame oil. Mix well, then quickly sear in 1 tablespoon hot oil (or enough to cover bottom of pan) on high heat in a wok. Don't cook for more than a minute or two, as you want the center raw. Serve on a bed of bean sprouts, chopped cabbage, or greens.
When I cook fish I do it Chinese-style, by quickly searing it on high heat to seal in flavor and moisture; it's one of the secrets that makes the fish I serve at my restaurants taste so good. You have to be careful when using this technique, though, because if you don't remove the fish quickly from the hot pan it will overcook. Basically, you just slap the fish in the pan, sizzle it on all sides, and remove. You need to add enough oil to coat the bottom of your wok or skillet so the fish won't stick, and heat the oil until it's almost smoking before you add the fish.
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