Fried Poké Salad
Almost everybody loves this salad. The secret is to use marlin. No other fish works as well.
5 oz. marlin
1 tsp. shoyu
cup round onion, chopped
1 tsp. green onion
cup ogo seaweed
1 tsp. sesame oil enough salad oil to coat bottom of wok or skillet
1 or 2 handfuls of mixed salad greens
Cut the marlin into inch cubes. Add shoyu, onion, green onions, ogo, and sesame oil. Mix well. In a wok on high heat, quickly sear marlin cubes for no more than a minute or two in hot oil, making sure not to overcook. You want the fish raw in the middle.
Serve hot on a bed of salad greens with either my Creamy Oriental Dressing or my Wasabi Vinaigrette, or both.
Copyright © 2005 Sam Choy
