<a href="http://www.samchoy.com/index.html">Sam Choy</a> is an award-winning restaurateur, best-selling cookbook author and TV host. Chef Sam educates people the world over about the wonderful, diverse cultures and flavors that culminate in Hawaii. <p>His first restaurant on Oahu, the <a href="http://www.samchoy.com/index.html">Diamond Head Restaurant</a>, opened in 1995. Located on the east edge of Waikiki, this award-winning restaurant serves Sam's unique rendition of Hawaii Regional Cuisine. Chef Sam also founded the Poke Festival in 1991 and won the James Beard Foundation's America's Classics Award in 2004 for Sam Choy's Kaloko Restaurant.
Cooking Notes from Sam: <em>"Almost everybody loves this salad. The secret is to use marlin. No other fish works as well."</em>
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.