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Halibut Filet With Tamarind Marinade
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Halibut Filet With Tamarind Marinade And Stir-Fried Vegetables

If you are a fish lover I am sure you will love this Asian inspired sweet and sour healthy fish dish.
Prep Time15 mins
Cook Time20 mins
Total Time39 mins
Course: Dinner
Servings: 2
Calories: 318kcal

Ingredients

For stir-fry

  • 1 cup red cabbage chopped
  • 1/2 cup bell pepper (capsicum, any color) julienned
  • 1 cup carrot peeled and julienned
  • 1 cup cauliflower cut into small florets
  • 1/2 cup onion chopped
  • 1 tbsp fresh grated ginger or more to taste
  • 3 cloves garlic minced
  • 1/2 tsp turmeric powder (1 inch = 1 tbsp fresh grated = 1 tsp powder)
  • 1 tsp garam masala/curry powder
  • 1/4 cup spring onion chopped
  • 1/2 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp juice)
  • 2 tablespoons soy sauce/Tamari
  • 1 cup water
  • sea salt
  • black pepper
  • 12 ounce halibut filet marinaded

For the marinade (at least 4 hours, overnight is best)

  • 2 tbsps tamarind paste (or vinegar/honey) (read notes for substitute)
  • 1 tsp fresh grated ginger
  • 1 clove garlic minced
  • 2 tsps fish/soy sauce
  • 4 tbsps raw sugar
  • 1 Thai chili pepper or jalapeno finely chopped and deseeded
  • 1 orange juice only (1 orange = approx 1/4 cup juice)
  • 3 tbsps extra-virgin olive oil
  • 1 tsp sea salt

Instructions

For the Marinade (4 hours)

  • Add all ingredients for the marinade in a Ziploc bag. Massage the fish with the marinade and let sit for at least 4 hours (best is overnight) in the fridge.

For the stir-fry

  • Heat cooking oil over medium heat. Saute onion for 2-3 minutes, then add ginger and garlic and fry for 2-3 minutes more.
  • When the onions are soft, add cabbage and bell pepper and fry for 4-5 minutes.
  • Increase heat to medium-high and add cauliflower and carrot, cook for 3 minutes. Stir regularly.
  • Reduce heat to medium low and add water, Tamari or soy sauce and lime juice.
  • Cook until the water has evaporated, this will take around 5-8 minutes. Stir occasionally.
  • Add spring onions the last 2 minutes.
  • While the vegetables are cooking, take the fish out of the marinade. Heat coconut/olive oil in a pan over medium-high heat. Cook fish approximately 5-8 minutes on each side.
  • Add the veggie mix to a plate and top with marinaded fish.
  • Garnish parsley if you want.

Notes

  • We love tamarind marinade. If you are feeling adventures, try and make your own tamarind paste. Click here for the recipe.
  • If you can’t find tamarind paste or the pods to make your own, you can always substitute it with another sweet-sour flavor like vinegar, lemon or lime juice combined with dates or honey. If you blend pitted dates with lemon or lime juice it actually looks a bit the same as tamarind paste. Pomegranate molasses is another great substitute.