Chinese Style Marlin

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By Chef Justin Inagaki  

Ingredients:

• 6 oz portion kajiki (blue marlin) or nairagi (striped marlin)
• 2 cups soy sauce
• 1 tbsp oyster sauce
• 1 tbsp chicken base or boullion (optional)
• 1 sp sesame oil (optional)
• 2 cups water
• 1 oz fresh peeled ginger, julienne
• 1 bunch cilantro leaves
• 2 stalks green onion, finely chopped
• 2 pcs lup cheong, julienne (optional)
• 4 pcs baby bok choy, blanched, cut in half lengthwise
• 1 cup peanut oil or vegetable oil

Directions:

1. In a small pot, add your soy sauce, oyster sauce, chicken base, sesame oil, and water. Bring it to a simmer and turn off the heat. Stir occasionally with a whisk.
2. Pre-heat oven to 350 degrees. Using a half foil pan or baking pan, place your kajiki or nairagi on a piece of foil. Add your soy liquid over the kajiki or nairagi. Place ginger on each fish fillet evenly, then foil tightly.
3. Place in oven for 30 mins or until cooked through. Then take it out of the oven and add your green onion, cilantro, and lup cheong on each fish fillet evenly. 
4. In a separate pot or pan, pour your peanut oil or vegetable oil into pot or pan. Use high heat until you start to see smoke coming from the oil. Quickly turn off the stove burner. 
5. Carefully, pour the hot oil over each fish fillet and creating a “sizzle” effect over each fish fillet. 
6. Enjoy with baby bok choy and white rice.