AT A GLANCE
|01||For marlin and tuna poke, combine respective ingredients in separate bowls and refrigerate until required.|
|02||For fried rice, heat half the oil in a frying pan over medium heat and add eggs, tilting pan to spread evenly. Cook, scraping sides towards the middle with a fork and gently shake pan, for 3 minutes or until omelette has set. Remove from pan, cool, then roll up omelette and slice thinly. Heat remaining oil in pan, add onion and sauté for 5 minutes or until softened. Add rice, reduce heat to low-medium and cook for 5 minutes or until warmed through. Add pineapple, omelette and coriander, combine well and cook for 2 minutes. Transfer to a serving bowl.|
|03||To serve, place poke side by side on a platter with fried rice passed separately.|
Note Seaweed salad is a fresh seaweed product available from Japanese grocery stores and select fishmongers.