he best thing about shark steaks is that they are, save the spine, completely boneless. Apparently, sharks as a species evolved way before fish came up with having bones, or bladders, for that matter. For the latter reason, sharks need to be constantly in motion lest they drown, which makes them lean and muscly. And that is how they make it all the way to the top of the food chain, on a pre-heated plate, where we, humans, appreciate exactly that. Occasionally, a shark would get back at us for that, but you couldn't quite hold it against it, could you?
Like most white fish, shark benefits from marinating Japanese style, in equal measures of sake, mirin and shoyu mixed together. In case of dire need, those can be substituted with some dry white wine, brown sugar, and well, shoyu, there is not substitute for that.
Now for the recipe:
- Heat some butter in a thick-bottom skillet. Fry a handful of unpeeled garlic cloves for a few minutes and then push them to the sides.
- Remove the steaks from the marinade and pat them dry with paper kitchen towels. Put them in the skillet and fry a few minutes on each side.
- Now prepare the best dip for fish ever: mix lime juice, grated ginger, palm sugar, fish sauce, chopped chillis and crushed garlic.
- Serve with steamed vegetables and steamed rice.
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