Halibut With Rice Wine
|Vegetable oil||2 Tablespoon|
|Shallots/1 small onion||1 Tablespoon, finely chopped|
|Finely chopped garlic||1 Teaspoon|
|Black bean sauce||1 Teaspoon (5 Milliliter)|
|Halibut fillets/1 inch/2.5 cm thick, 125 g each||4 Ounce (Skin Removed)|
|Sesame oil/15 milliliter||1 Tablespoon|
|Rice wine||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Soy sauce/Rice vinegar / cider vinegar||1 Tablespoon|
|Cilantro/Parsley||1⁄4 Teaspoon, chopped|
To make sauce, heat oil in non-stick saucepan.
Add shallots and garlic and cook gently until fragrant but not brown.
Add black bean sauce, rice wine and soy sauce.
Bring to boil and cook until reduced by half.
Pat fish dry.
Rub with sesame oil and sprinkle with pepper.
Grill fish for about 5 minutes per side, or just until cooked through.
Sprinkle with cilantro.
Serve with sauce poured over top.