Grilled Halibut With Tamarind Stir-Fried Vegetables

Ingredients

• 1 tablespoon peanut oil
• 2 halibut fillets
• 50 ml soy sauce
• 2 tablespoons rice wine vinegar
• 2 garlic cloves, crushed
• 1 tablespoon peanut oil
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, crushed
• 2 red chilies, chopped finely
• 1 red pepper, sliced thinly
• 1/2 cup water
• 1/2 teaspoon instant chicken bouillon granules
• 2 tablespoons oyster sauce
• 2 tablespoons brown sugar
• 1 tablespoon tamarind paste
• 500 g baby bok choy, chopped coarsely
• 200 g bean sprouts
• 4 green onions, sliced thinly
• 1/2 cup loosely packed coriander leaves

Instructions

1. Combine marinade ingredients in a bowl, place fillets in marinade, ensuring they are completely covered,refrigerate 2 hours.
2. Vegetables:.
3. Heat 1 tablespoon oil in a wok or pan, add garlic, ginger and chili stir-fry until fragrant, Add capsicum, stir-fry until capsicum is tender.
4. Add water, stock, sauces, sugar and tamarind, bring to the boil, boil 1 minute, add bok choy, bean sprouts and onion, stir-fry until greens just wilt, remove from heat and stir in coriander.
5. Fish:.
6. Remove fish from marinade and discard marinade.
7. Cook fish on a heated oiled grill plate or grill or BBQ, about 4 Min’s a side or until cooked as desired. Cooking times will vary depending on thickness of fillets.
8. To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired.