Grilled Halibut, Aubergine, and Baby Bok Choy with Korean Barbecue Sauce

Ingredients for Grilled Halibut, Aubergine, and Baby Bok Choy with Korean Barbecue Sauce

• 4 tablespoons olive oil or vegetable oil, divided

• 2 dientes de ajo, picados

• 1 1/2 teaspoons minced serrano chilli with seeds

• 80ml soy sauce

• 60 ml (compactado) azúcar moreno oscuro

• 45ml de vinagre de arroz sin sazonar

• 45ml de agua

• 1 cucharada de aceite de sésamo asiático

• 8 baby bok choy, halved lengthwise

• 4 medium-size Japanese aubergines, trimmed, halved lengthwise

• 4 6- to 200g halibut fillets (each about 1 inch thick)

• 2 cebollas de primavera, finamente picadas

Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chilli; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 180ml , about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 60ml barbecue sauce to small bowl and reserve for serving.

Prepare barbecue (medium heat). Combine bok choy and aubergine halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in centre, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with spring onions. Drizzle with reserved sauce and serve.

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