Seared Marlin ー Marlin Tataki (カジキのたたき）
Servings Prep Time
2people 15
Servings Prep Time
2people 15
Ingredients
  • 1/2lb sashimi grade marlin or tuna
  • 1 green onion/scallionchopped
  • 1/4 sweet onion
  • 1tsp grated ginger
  • 1/2tsp minced garlic
  • 3tbsp ponzu
  • 2tsp sesame oil
  • Cilantro
Tools
  • Cooking torchSee the cooking torch I used
Instructions
  1. Grate ginger, mince garlic, slice onion and green onion thinly.
  2. Combine ponzu, ginger, garlic and sesame oil in a small bowl.
  3. Using a cooking torch, burn the surface of the fish. Do not burn too long. It’s important to keep inside raw. Then put it back to the fridge and leave it there at least for 30 minutes. (I forgot to take a picture of this step. The picture below is from the past when I used tuna instead of marlin.)
  4. Slice the fish into 1/4 inch pieces. Lay sliced onion on the plate, and put the fish on top of the onion. Pour the sauce on top, garnish with green onion and cilantro.