INGREDIENTS
Fish:
16 oz fresh marlin, cut into 4 portions 1 inch thick
2 teaspoons fresh ginger, minced
1.5 cups soy sauce
1 tablespoon brown sugar
1/2 teaspoon sesame oil
2 tablespoons chili oil
Shredded cabbage (garnish)
Cooked white rice
Poke Sauce:
1/4 cup fresh ginger, minced
1/2 cup cilantro
1/4 cup scallions, minced
3 cloves garlic, minced
1/2 cup peanut oil
1/2 teaspoon Tabasco sauce
DIRECTIONS
Combine ginger, soy sauce, brown sugar, sesame oil and chili oil in a small bowl. Place the fish in a resealable plastic bag; pour in the marinade; seal bag and let rest in fridge for up to an hour.
Mix poke sauce ingredients in a blender or by hand until emulsified. Refrigerate until ready to use.
Preheat grill to high. Remove fish from bag, and discard the marinade. Place fish on the grill and sear one side for about 2-3 minutes. Use a lightly oiled spatula to turn and sear the other side for another 2-3 minutes. Remove and plate.
The marlin with be seared on the outside and very rare in the middle. Serve garnished with Napa cabbage, white rice and poke sauce.
