This Thai-style halibut is easy to make and also quite flexible - you can either grill or pan-fry for equally delicious results. Other types of white-fleshed fish can be used as well, including tilapia, cod, snapper, basa, etc... This dish comes complete with a fresh mango sambal, as well as an optional vegetable side dish of spinach which takes only minutes to fry up. This beautiful meal is very light, satisfying and uplifting - perfect for any night of the week, but gourmet enough for special occasions. (Note: 'sambal' is actually Indonesian in origin, but is now used throughout much of SE Asia as a generic name for sauce. I've chosen to use it here instead of the Thai 'nam jim', simply because it's better understood among us foreigners). ENJOY!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: SERVES 2-3 for Dinner
Ingredients:
- 2-3 halibut fillets or steaks, or other white-fleshed fish such as cod, tilapia, basa, snapper, etc..
- MARINADE:
- 5 Tbsp. Thai oyster sauce, or regular oyster/oyster-favored sauce
- 4 cloves garlic, minced
- 2 tsp. grated ginger
- 1 fresh red chili, minced, or 1/4 to 1/2 tsp dried crushed chili (chili flakes)
- 2.5 to 3 Tbsp. brown sugar
- FRESH MANGO SAMBAL:
- 1 fresh mango
- 1 Tbsp. fish sauce
- 1 red chili, minced, OR 1/4 to 1/2 tsp. dried crushed chili (chili flakes)
- 1 Tbsp. lime juice
- 2 cloves garlic, minced
- 1/2 to 1 tsp. white sugar, to taste
- 1 small to medium tomato, diced
- 1/4 cup finely chopped shallot or purple onion
- handful fresh coriander/cilantro
Preparation:
For the spinach side dish, see: Easy Thai Stir-Fried Spinach.
- Stir marinade ingredients together in a cup and slather over the halibut. Set aside to marinate at least 10 minutes, or cover and refrigerate for up to 24 hours.
- Scoop out of the flesh from the mango and dice up. Place in a small mixing bowl and add all other Sambal ingredients. Toss well. Taste-test for spiciness and sweetness, adding more chili or sugar if desired. Set aside or place in the refrigerator until ready to serve.
- If Grilling: Heat up your grill and brush with a little vegetable oil. Grill halibut until lightly browned on the outside and inner flesh turns opaque and separates easily (10 to 20 minutes depending on thickness). Baste with a little of the leftover marinade the first time you turn it.
If Pan-Frying: Heat a wok or large frying pan over medium-high heat. Add 2 Tbsp. vegetable oil and swirl around, then carefully place halibut in the oil. Allow to fry at least 1 minute before disturbing, or skin will tear. The marinade will drip down and fry with the fish, which is delicious; however, if it becomes too dry in the pan and threatens to burn, add a little water or a splash of white wine in and around the fish. Cover with a lid for faster cooking, or if pieces are very thick. When cooked, fish will turn light golden-brown on the outside and opaque on the inside, and flesh will separate easily. - Serve over a bed of rice and top with the fresh mango sambal. Sprinkle with a little more fresh coriander, and ENJOY! (Note: for an additional treat, serve with Easy Thai Coconut Rice.)
