Fried Poki - cooking recipe

Ingredients

1 1/2 lb. ahi (aku, kajiki or tombo), cut into 3/4-inch cubes
1/4 tsp. Macadamia nut oil
1 clove garlic, grated
salt to taste
pepper to taste
chili pepper (optional)
shoyu

Preparation

Combine all ingredients except shoyu.
Mix well.
Refrigerate for about 10 to 15 minutes.
Just before frying, pour shoyu over fish (just enough to wet fish pieces).
Sear fish cubes on high heat in about 2 tablespoons oil in frying pan.
Serve hot.