Sauteed Marlin with Soy and Oyster Sauce Recipe

Directions

Ultra-fine julienne the negi, diagonally and thinly slice the green onion, julienne the red bell pepper and roughly chop up the cilantro leaves. Place these all in cold water to refresh, then drain in a colander.
Lightly salt each side of the marlin fillets, then dust each side with flour.
Heat the sesame oil in a fry pan and cook (2) to crispy and golden.
Line plates with the tomato cut into rounds, place (3) on top, and pile on (1). Mix together (A), heat in a microwave, pour over the other ingredients and sprinkle on a dash of pepper to complete.

Cooking Basics

Japanese long onion - julienned ultra-fine

In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.