Decided to try & recreate the kind of dish I used to make in large quantities back in days of yore-here be proof.
(http://i37.photobucket.com/albums/e60/A_Fisher/Food/IMGP3763_zpsbcvlftoe.jpg)
Chunk of Halibut-thawed
(http://i37.photobucket.com/albums/e60/A_Fisher/Food/IMGP3764_zps3qaovcn7.jpg)
Soy based Marinade -Soy sauce, water, grated Ginger, grated Garlic, Sesame Oil, Lemon juice, Ghanaian Chile powder, generous shots of Liquid Smoke
(http://i37.photobucket.com/albums/e60/A_Fisher/Food/IMGP3765_zpsjq5un0zg.jpg)
Thai Sweet Chile sauce marinade-TSCS, water, grated Ginger, Lime Juice, Peanut Butter, Black Pepper
(http://i37.photobucket.com/albums/e60/A_Fisher/Food/IMGP3766_zpsau7hecc6.jpg)
Halibut chunks marinating-more about this later
(http://i37.photobucket.com/albums/e60/A_Fisher/Food/IMGP3767_zpsr6mwwh6f.jpg)
Far too many veggies-note Potato is precooked
(http://i37.photobucket.com/albums/e60/A_Fisher/Food/IMGP3768_zpspazuygir.jpg)
Assembled and ready to cook!
(http://i37.photobucket.com/albums/e60/A_Fisher/Food/IMGP3769_zpsx3sedxsl.jpg)
Thoroughly cooked-but not broiled
(http://i37.photobucket.com/albums/e60/A_Fisher/Food/IMGP3770_zps6v6gjg6s.jpg)
Cooling/perfuming the neighbourhood
As with all cooking this was a qualified success-not quite the dazzling dish of days gone by but I think my standards are higher now and I was sober when I ate.
The fish was marinated just a tad too long-one hour-when 20 minutes would have been lots; the Soy marinade can give the fish a bit of a leathery texture just the outside mind and the Lime in the TSCS had started to cook the protein in the fish a la Ceviche.
Strongest flavour was the Soy/Garlic I can see it appealing to people who had been drinking the TSCS though had a 'moreish' appeal some nebulous combination of ingredients really worked well.
In the beginning I was just going to do Fish & Onions and that would have been fine finding too much info online meant a loss of focus OTOH there are lots of tasty leftovers.
Yum :)
Yum +1
you can get it in fair way