Grilled Halibut With Tamarind Stir-Fried Vegetables - cooking recipe

Ingredients

1 tablespoon peanut oil
2 halibut fillets
Marinade
50 ml soy sauce
2 tablespoons rice wine vinegar
2 garlic cloves, crushed
Vegetables
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

Preparation

Combine marinade ingredients in a bowl, place fillets in marinade, ensuring they are completely covered,refrigerate 2 hours.
Vegetables:.
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.
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.
Fish:.
Remove fish from marinade and discard marinade.
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.
To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired.