So I struggled to clean the fish -- it was hard to cut, there were stringy white thingies stretched across certain pieces, and even a few spots of blood (ewwww!). Anyway, after 15 minutes with 2 different knives, a pair of scissors, and a ton of water, I finally had a whole bunch of bit-sized marlin pieces.
Now, how was I supposed to cook the marlin? Google yielded a plethora of "grilled marlin", "smoked marlin" and "marlin sahsimi" recipes. But I wanted to sauté the fish and couldn't find a decent recipe online. (However, a number of people pointed out that the fish cooked very quickly.)
Anyway, I decided to wing it. After a bit of trial and error, I ended up with some delicious cooked marlin. Here's the recipe!
Recipe for simple sautéed marlin
Ingredients
- Marlin fish fillets (these can be kept whole or chopped into bite-size pieces)
- A bunch of kankung leaves (can substitute with spinach, baby spinach, etc.)
- Chopped garlic
- Chopped onion
- Olive oil
- Salt
- Pepper
- Soy sauce (optional)
- Ginger (optional)
- Almonds/walnuts (optional)
Directions
- Make a marinade for the fish with olive oil, salt, pepper and soy sauce (opt.)
- Marinate the fish for 15-20 minutes (any longer and it will start to stink!)
- Heat olive oil in a non-stick pan
- Add garlic and onion
- Stir till golden brown
- Add ginger (opt.) and stir
- Add fish
- Cook for a maximum of 2-3 minutes on medium flame – turning a few times (marlin cooks very quickly; if overdone, texture becomes rubbery). To check for doneness, look at the centre of the fillet/chunk sideways.
- Take the fish out of the pan and put in a bowl, but leave the scrapings and excess marinade in pan.
- Stir-fry kankung leaves on high heat till they wither (if you like the stalks too, add them about a minute before the leaves). Add soy if needed.
- Add leaves and scrapings to fish.
- Heat almonds/walnuts (opt.) in pan for a few minutes and sprinkle on top.
Serving suggestion
Serve with steamed rice/garlic-butter toast & fresh salad.
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