Tin Roof, Maui, HI
By slightly searing the fish, Top Chef finalist Sheldon Simeon adds an additional layer of texture and flavor to his spin on the Hawaiian hit.
1 pound sashimi-grade Pacific blue marlin cut into 3/4-inch cubes
1 tablespoon premium oyster sauce
1 tablespoon Yamasa soy sauce
1 tablespoon sesame oil
2 teaspoons sambal oelek
1/2 teaspoon Hawaiian sea salt
1 teaspoon minced ginger (or grated on a microplane)
1 tablespoon peanut oil
1/2 teaspoon toasted sesame seeds
1/4 of a small sweet onion, julienned
1/4 cup amount finely chopped green onions
1 avocado, thinly sliced
1/2 English cucumber, thinly sliced
1/2 tomato, thinly sliced
In a medium bowl, place the marlin with the oyster sauce, soy sauce, sesame oil, sambal, Hawaiian sea salt, and ginger. Mix gently and thoroughly.
Place a wok over high heat and add the peanut oil. Once the oil starts to smoke slightly, add the seasoned marlin and cook for 10 seconds, tossing gently but frequently. Transfer the marlin to a serving bowl and sprinkle with sesame seeds. Top with the sweet and green onions, avocado, cucumber, and tomato.