Savory Grilled Halibut with Tamarind-Infused Stir-Fried Vegetables
Delight in the vibrant flavors of this Grilled Halibut with Tamarind-Infused Stir-Fried Vegetables, a nutritious dish perfect for those seeking a low-carb meal. This recipe features succulent halibut fillets marinated in a savory blend of soy sauce and aromatic spices, enhancing the delicate fish with a tantalizing depth of flavor. Paired with colorful stir-fried vegetables boasting the tangy notes of tamarind and a touch of sweetness, this dish is not only visually appealing but also a healthy choice for dinner. Ideal for a quick weeknight meal or an elegant dinner party, this dish is sure to impress with its wholesome ingredients and ease of preparation.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Peanut oil
2 tablespoons (Divided for marinade and stir-frying)
Halibut fillets
2 (Skinless and boneless)
Soy sauce
50 ml (For marinade)
Rice wine vinegar
2 tablespoons (For marinade)
Garlic cloves
4 (2 crushed for marinade, 2 crushed for stir-fry)
Fresh ginger
2 teaspoons (Grated for marinade and stir-fry)
Red chilies
2 (Chopped finely for stir-fry)
Red pepper
1 (Sliced thinly for stir-fry)
Water
1/2 cup (For stir-fry)
Instant chicken bouillon granules
1/2 teaspoon (For stir-fry)
Oyster sauce
2 tablespoons (For stir-fry)
Brown sugar
2 tablespoons (For stir-fry)
Tamarind paste
1 tablespoon (For stir-fry)
Baby bok choy
500 g (Chopped coarsely for stir-fry)
Bean sprouts
200 g (For stir-fry)
Green onions
4 (Sliced thinly for stir-fry)
Coriander leaves
1/2 cup (Loosely packed for garnish)
Instructions
1
In a medium bowl, whisk together the soy sauce, rice wine vinegar, one tablespoon of peanut oil, crushed garlic, and grated ginger to create the marinade.
2
Place the halibut fillets in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to infuse.
3
For the stir-fried vegetables, heat one tablespoon of peanut oil in a wok or large pan over medium-high heat. Add the crushed garlic, grated ginger, and chopped red chilies, stirring constantly until fragrant, about 1 minute.
4
Add the sliced red pepper to the pan and continue to stir-fry until it begins to soften, about 2 minutes.
5
Pour in the water, instant chicken bouillon granules, oyster sauce, brown sugar, and tamarind paste. Bring the mixture to a boil and let it simmer for 1 minute to combine the flavors.
6
Add the coarsely chopped baby bok choy, bean sprouts, and sliced green onions to the pan. Stir-fry for an additional 2–3 minutes until the greens are just wilted but still vibrant.
7
Remove the stir-fried vegetables from heat and gently fold in the loosely packed coriander leaves.
8
Preheat your grill or BBQ to medium-high heat. Remove the halibut fillets from the marinade and discard the marinade.
9
Grill the halibut fillets for about 4 minutes on each side or until cooked to your desired doneness, keeping in mind that cooking times may vary based on the thickness of the fillets.
10
To serve, arrange the stir-fried vegetables on plates and place the grilled halibut on top. Garnish with additional coriander, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Savory Grilled Halibut with Tamarind-Infused Stir-Fried Vegetables.
What is the primary protein used in this dish?
The primary protein is skinless and boneless halibut fillets.
Is this recipe suitable for a low-carb diet?
Yes, it is described as a nutritious dish perfect for those seeking a low-carb meal.
How long should the halibut marinate?
The halibut should marinate for at least 2 hours in the refrigerator.
What kind of oil is used for the marinade and stir-fry?
Peanut oil is used for both the marinade and the stir-fry.
What ingredients are included in the marinade?
The marinade consists of soy sauce, rice wine vinegar, peanut oil, crushed garlic, and grated ginger.
How many garlic cloves are required in total?
A total of 4 garlic cloves are required: 2 for the marinade and 2 for the stir-fry.
How should the ginger be prepared?
The fresh ginger should be grated.
What provides the spice in the stir-fry?
The spice comes from 2 finely chopped red chilies.
What type of pepper is used in the stir-fry?
One thinly sliced red pepper is used.
What gives the stir-fry its signature tangy flavor?
The tangy flavor comes from one tablespoon of tamarind paste.
How much soy sauce is used for the marinade?
50 ml of soy sauce is used.
What type of vinegar is needed for this recipe?
Rice wine vinegar is used in the marinade.
How long should the aromatics be stir-fried?
The garlic, ginger, and chilies should be stir-fried for about 1 minute until fragrant.
What liquids are used to make the stir-fry sauce?
The sauce is made using water, oyster sauce, and tamarind paste.
Is there any sugar in this recipe?
Yes, the stir-fry includes 2 tablespoons of brown sugar.
What kind of bouillon is used?
1/2 teaspoon of instant chicken bouillon granules is used for the stir-fry.
How much baby bok choy is required?
The recipe calls for 500 grams of coarsely chopped baby bok choy.
When are the bean sprouts added to the pan?
They are added toward the end with the baby bok choy and green onions.
How long should the greens be stir-fried?
Stir-fry for 2 to 3 minutes until the greens are just wilted but still vibrant.
When should the coriander be added?
Coriander should be gently folded in after removing the stir-fried vegetables from the heat.
What temperature should the grill be?
The grill or BBQ should be preheated to medium-high heat.
Should I reuse the halibut marinade?
No, the marinade should be discarded after removing the fish.
How long does the halibut take to grill?
Grill the halibut for about 4 minutes on each side.
How do I know when the halibut is done?
Cook until it reaches your desired doneness, noting that cooking times vary by fillet thickness.
How is the dish served?
Arrange the stir-fried vegetables on plates and place the grilled halibut on top.
What is the suggested garnish?
Garnish with additional coriander leaves if desired.
Is this recipe suitable for a dinner party?
Yes, it is described as an elegant dish that is sure to impress guests.
How much coriander is used in the recipe?
1/2 cup of loosely packed coriander leaves is used.
How are the green onions prepared?
The green onions should be sliced thinly for the stir-fry.