Braden Family Cookbook

Chuck Braden

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FRIED MARLIN POKE                                 Sam Choy

 Per serving you will need:

4 – 6 oz raw marlin in ¾ inch cubes

1 tsp shoyu

¼ cup diced onion

1 tsp minced green onion

¼ cup ogo seaweed, coarsely chopped

1 tsp sesame oil

1 TBSP canola or peanut oil to cook with

(add about a pinch of salt per order if not using ogo seaweed as the ogo is briny and omitting it or using a different seaweed requires the addition of a little salt.)

Mix first six ingredients gently.  Heat wok or large cast iron pan over high heat until oil added just smokes.  Add fish mixture and quickly sear & toss for one minute, tossing about once every 15 seconds.  Serve on a bed of cabbage, sprouts or greens.

Some notes:

Marlin works best.  Pan has to be really hot.  Do not cook for more than a minute, even if it looks like the fish is a little underdone!.  Remove fish from cooking pan immediately.  If you leave it in the pan, it keeps cooking.  Do not place the fish directly on the plate after cooking; place on the shredded cabbage, sprouts or greens.  Fish should be cooked on the outside and raw in the middle.

 Chardonnay or Fume΄ Blanc, hot rice sprinkled with furukake, wow!