Monday, April 18, 2011

Blue Marlin in Soy Sauce and Sesame Oil

Jan and I were both raised by Catholic mothers so every Friday after Ash Wednesday no meat was allowed on the table until after Good Friday. Only fish was served as an act of sacrifice. For Jan’s mother who was only really happy with Coke and pork, that was really a big sacrifice. On those Fridays, she’d request for only yellow fin tuna and it had to be fried stiff before she would eat a bite.

My mom is originally from the island of Bantayan where fishing is the main source of livelihood so she grew up eating lots of seafood. I seem to have inherited her love for seafood because I’d honestly ditch pork anytime for it. So does eating fish on the Fridays of Lent count as sacrifice for me considering I eat fish with great delight?


2 blue marlin cuts
½ lemon
2-3 tsps. olive oil
4 tsps. sesame oil
4-5 tsps. soy sauce
Ginger, minced
Green onions, chopped


1. Rub a little olive oil and peppermill on the fish and squeeze lemon juice over it.

2. Wrap fish in aluminum foil and place in steamer. Steam for 8-10 mins.

3. In another pan, mix sesame oil, soy sauce and ginger. Heat for 1-2 mins.

4. Transfer fish to a plate and top with sauce and green onions. Serves 2.

Wife’s Verdict:

Filipinos are known for cooking dishes that are a bit on the saucy and salty side. These seem to go well with generous helpings of rice. This dish is definitely not one of them and would really be best consumed without rice. I’m not really a rice eater so eating the fish solo was just the way I like it.

The soy sauce was indispensable for taste but it was the ginger that packed some surprising heat in the fish. The real standout though was the sesame oil. The inviting aroma is unbeatable and the nutty taste is a perfect fish match.

Jan’s Quip:

“For the nth time, I am the real cook here. My wife really can’t cook.”

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