Ingredients - 175g (6oz) Marlin Loin
- 100g (4oz) mixed baby Salad Leaves
- 1 Shallot, finely chopped
- 2 Garlic Cloves, finely chopped
- 1 Red Chilli Pepper finelt chopped
- Thumb of fresh Ginger, finely chopped
- 1 tbsp Coriander, finely chopped
- Stick of Lemon Grass, finely chopped
- Zest & Juice of 2 Limes
- 25ml (1 fl oz) Soy Sauce
- 50ml (2 fl oz) Oyster Sauce
- 25ml (1 fl oz) Fish Sauce
- 50g (2 oz) Sugar
- 65ml (2.5 fl oz) Cider Vinegar
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Instructions - For the sweet chilli sauce, place the shallot, garlic, red chilli, ginger, coriander, lemon grass, lime juice and zest in a food processor and puree to a paste.
- Heat the sugar in a pan with 2 tbsp of water. Boil until it starts to caramelise. When golden brown add the paste. Stir in very carefully, then add the liquid ingredients, boil and then remove from the heat and allow to cool.
- Heat a griddle until very hot. Brush the Marlin with oil and cook either side for 1-1.5 mins.
- Place the marlin on the salad; drizzle with the sweet chilli sauce and creme fraiche.
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