Grilled Halibut With Tamarind Stir-Fried Vegetables

• peanut oil1 tablespoon
• halibut fillets↗2
• Marinade
• soy sauce↗50 ml
• rice wine vinegar↗2 tablespoons
• garlic cloves, crushed↗2
• Vegetables
• peanut oil1 tablespoon
• grated fresh ginger2 teaspoons
• garlic cloves, crushed↗2
• red chilies, chopped finely↗2
• red pepper, sliced thinly↗1
• water↗1⁄2 cup
• instant chicken bouillon granules↗1⁄2 teaspoon
• oyster sauce↗2 tablespoons
• tablespoons brown sugar↗2
• tablespoon tamarind paste1
• g baby bok choy, chopped coarsely↗500
• g bean sprouts200
• green onions, sliced thinly↗4
• cup loosely packed coriander leaves1⁄2

Step-by-step instructions

1. 1

   Combine marinade ingredients in a bowl, place fillets in marinade, ensuring they are completely covered,refrigerate 2 hours.

2. 2

   Vegetables:.

3. 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. 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. 5

   Fish:.

6. 6

   Remove fish from marinade and discard marinade.

7. 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. 8

   To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired.