Blue marlin with hoisin sauce and sesame seeds
My kids’ packed lunch a couple of days ago. To be quite honest, I haven’t been doing a lot of cooking lately. When I had the flu last week, we survived on delivery and canned goods. Good thing my kids can do wonders with canned meat; otherwise, the fast foods with delivery service would have profited too much from us. The day I cooked these blue marlin fillets with hoisin sauce and toasted sesame seeds, I thought I had finally gotten over whatever it was that bugged me but I had a relapse later that same day. Well, at least there was one day in that terrible 7-day period when my kids had a decent packed lunch. I so hate getting sick.
The original recipe is from a Szechuan dish using thin slices of pork. I have made many variations of the pork recipe using chicken fillets and different kinds of fish. I don’t know what magic there is in combining hoisin sauce with toasted sesame seeds but they all turned out well. I think I even have another version of this fish recipe in the archives but this is the packed lunch version for two. 
Ingredients :
200 g. of blue marlin fillet, cut into 1″ x 1″ x 3″ strips
salt
pepper
1/2 c. of flour
2-3 c. of vegetable cooking oil
2 tbsps. of hoisin sauce
2 tbsps. of sesame seeds, toasted
Cooking procedure :
To toast the sesame seeds, just place in a frying pan, without oil, and place over medium heat. Toss and shake the sesame seeds often for even browning. Transfer to a plate and set aside.
Season the fish sillets with salt and pepper. Add the flour and shake to coat each strip well.
Heat the cooking oil in a fryer until smoking. Fry the fish strips over very high heat, in batches if necessary, until golden brown. This shouldn’t take more than a minute or two over very high heat. If it takes longer, the temperature of the oil is too low.
Drain the fish in absorbent paper towels.
Pour off the cooking oil and wipe off the inside of the fryer with paper towels. Set over medium heat. Add the hoisin sauce and stir gently until it thins a bit. Add the fish strips and toss to coat each piece evenly with the hoisin sauce. Turn off the heat, add the sesame seeds and toss a few more times to distribute evenly.
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Sas,
Sending you get well wishes, if you’re still feeling ‘under the weather’. It’s awful to be sick when it’s hot outside. @Bleh@
MAYBE YOU HAVE GAS AND NEED TO DO YOGA-ISH STRETCHES TO RELEASE TOXINS. IF YOU HAVE A SHIATSU MASSAGE PILLOW (NOT EXPENSIVE) THAT MIGHT HELP TOO. YOUR SITE HAS A LOT OF SPYWARE.
Thanks, Shirley. By next week, everything should be back to normal, cooking-wise.
SPYWARE, nanana? Very amusing.
hi!
since i’ve discovered your site, you’ve inspired me to cook more often and be more innovative in cooking for my family. i hope you won’t get sick again so i can read more. thanks for the inspiration!
LOL naoj12, I hope I don’t get sick again either. In fact, I’m about to post a new recipe.
Marlin are endangered aren’t they?
I stand corrected – according to marinebio.org blue marlin are NOT yet endangered – my apologies. Apparently there have been calls to place white marlin on the endangered lists, but not blue.
hi connie! thanks for this. i sure hope you post more school lunch recipes since my hubby and i bring packed lunches to work. =)
btw, what is a good brand of hoisin sauce?
cynee, i use lee kum kee.
hi connie! my kids adore food cooked as such. most of the time i use lee kum kee teriyaki sauce, lemon juice and ground pepper. sometimes i add onion rings, cooked in the sauce. since blue marlin fillet is a bit expensive, we make do with bangus back fillet. hmmm, will try with the hoisin sauce since i have a big jar of the sauce and i still have a pack of frozen bangus back fillet waiting to be cooked. thanks for the tip!
My wishweart loves to cook, and she finds your blog and recipes very informative and wonderful. keep it up tita sassy =D
julie, we love those bangus fillets too.
wonderful, wonderful, no more need to “himay.” 
thanks, KD.
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