Grilled Halibut With Tamarind Stir-Fried Vegetables

This is a quick and easy fish recipe that is low in carbs and healthy. I have been cooking lower carb meals lately as per hubby's request and this is one I came up with the other night as I had some halibut.

• Ready In: 30 mins
• Serves: 2

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

Directions

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.