|Corn oil||6 Tablespoon (As Needed)|
|Dry vermouth||50 Milliliter (3 Tablespoon)|
|Light soya sauce/Tamari sauce||25 Milliliter (2 Tablespoons)|
|Water||25 Milliliter (2 Tablespoons)|
|Ginger||15 Milliliter, grated (1 Tablespoon)|
|Yogurt||125 Milliliter (1/2 Cup)|
|Tabasco sauce||5 Drop (Sauce)|
|Sweet pickles||5 Small, chopped (Sauce)|
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 160Â°C/325Â°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.