-
1
Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
-
2
Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
-
3
Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper.
-
4
Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side.
-
5
Serve on platters with the dipping sauces in small bowls.
-
6
Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste.
-
7
Let stand 10 minutes to allow the flavors to meld before serving.
-
8
Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper.
-
9
Let the sauce sit at room temperature for at least 30 minutes before serving.
-
10
Heat the oil in a medium saucepan over medium heat.
-
11
Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes.
-
12
Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
-
13
Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature.
-
14
Add the green onions and sesame seeds just before serving.
