I recently went to Iceland and brought back some hakarl and challenged a friend who owns a Pan-Asian restaurant to make something with it and this is what she came up with.  It actually is quite good.  Hakarl is impossible to find Stateside (can't imagine why LOL), so you need to go to Iceland and get your own or bum some off a friend who's been to Iceland.

This is especially killer hte longer you marinate the meat - 24 hours tops.

A gold standard chili recipe developed by Schwan’s Corporate Executive Chef Matt Horn