The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / fish / Grilled Vietnamese Marinated Halibut

Grilled Vietnamese Marinated Halibut

September 23, 2009 By Laura 8 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email


I’ve had trouble writing this post. Not just because I have not cooked a lot in the last 2 weeks–I have not–but also it just seems somehow to really shut the door on my U2 adventure. I want that picture of Bono to be the first thing I see when I open my blog!


But alas, life goes on. I don’t really have a recipe for you so much as an entry into the annals of Laura’s Adventures Learning To Cook Seafood. Which is very exciting, because I would say this is the first solid A fish, not shellfish, that I have cooked by means other than frying. I should have known that my tried, true, favorite marinade would work on fish as well as chicken, pork or beef. As many of you know, this marinade is open to lots of subtle variations; I changed it up a little by using ginger in this one.


The one thing that did not translate so well was serving the fish with bun, i.e., rice vermicelli and salad with nuoc cham. I am not sure why, but it was not a homerun for me. So if you want to try this marinade, I recommend serving it as is or with nuoc cham for dipping, but with other side dishes. Maybe some sticky rice and simple steamed broccoli, for example.

For the fish: I used thick cut halibut steaks, but according to a lot of the SE Asian cookbooks I have salmon would work as well.


Vietnamese Ginger Soy Marinade

1 chopped shallot
5 chopped garlic cloves
2 T chopped ginger
2 T fish sauce
1 T sugar
1 T superior dark soy sauce
2 T vegetable oil

Mix all of the ingredients together, whisking well to dissolve the sugar. Cover the fish with the marinade and place in air tight container or ziplock bag. Leave for at least 20 minutes or up to 8 hours in the fridge. Remove and grill to desired doneness.

Filed Under: fish, seafood, Vietnamese dishes

« We Take A Break From Our Regularly Scheduled Programming To Present…. U2!
To Try Tuesday, Er Friday? »

Comments

  1. Amy says

    September 23, 2009 at 11:43 pm

    I have had something like this with salmon, and you're right, it's delicious! Even with the non-homerun sides, it looks great to me.

    Reply
  2. Joanne says

    September 24, 2009 at 5:23 am

    Mmm this marinade looks so versatile. I love the idea of pairing it with sticky rice and broccoli.

    I know how you feel about the U2 thing…you build yourself up to something like that so much and then it's kind of sad when it's over.

    Reply
  3. That Girl says

    September 24, 2009 at 9:28 am

    The vermicelli is an inspired contribution to the meal!

    Reply
  4. Karine says

    September 26, 2009 at 11:16 pm

    This marinade looks delicious and it must give such a great taste to the halibut!

    Reply
  5. Vicci says

    September 29, 2009 at 8:53 pm

    Oh, now I really do have to buy some salmon fillets this week! Looks delicious, and I still have Thai basil to sprinkle over…

    Reply
  6. Lee says

    October 24, 2010 at 11:04 am

    did it with some minor variations on sockeye- worked well!

    Reply
  7. Alli Miller @ Cupcake Diaries says

    July 30, 2013 at 12:08 pm

    This looks amazing!! I’m featuring it in a Grilling Round Up on my blog today. Thanks for sharing!! 🙂 http://www.cupcakediariesblog.com/2013/07/20-recipes-for-grill.html

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Mexican Ramen Bowl
  • New Orleans Style Pain Perdu (French Toast)
  • Grandma’s Beef and Noodles
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Goan Influenced Goat Stew in the Slow Cooker
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic
  • North Indian Baked Eggs: Review of Seven Spoons

Copyright © 2008–2023 The Spiced Life