Oriental Fish Recipe
Ingredients
1 kg 2 lb halibut
Corn oil, as needed
Marinade
50 mL 3 tbsp dry white vermouth
25 mL 2 tbsp light Soya sauce or Tamari sauce
25 mL 2 tbsp water
15 mL 1 tbsp fresh ginger, grated
Sauce
125 mL 1/2 cup plain low-fat yogurt
5 drops Tabasco sauce
5 small sweet pickles, chopped
Directions
Combine the vermouth, Soya or Tamari sauce, water and ginger in a bowl and mix well.
Put the fish in a dish and pour in the marinade, covering the fish completely.
Cover with a sheet of aluminum foil and place in the refrigerator for 2 hours (or preferably, overnight), turning the fish over twice while refrigerating.
Oil a dripping pan or the barbecue grill and cook the fish over medium heat (or at 160°C/325°F in the oven) for 4 minutes on each side or until the fish becomes opaque.
Combine the ingredients for the sauce in a bowl and mix well.
Pour over the fish and serve.
Put the fish in a dish and pour in the marinade, covering the fish completely.
Cover with a sheet of aluminum foil and place in the refrigerator for 2 hours (or preferably, overnight), turning the fish over twice while refrigerating.
Oil a dripping pan or the barbecue grill and cook the fish over medium heat (or at 160°C/325°F in the oven) for 4 minutes on each side or until the fish becomes opaque.
Combine the ingredients for the sauce in a bowl and mix well.
Pour over the fish and serve.
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