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

Epicurious
  • minutes
  • Serves 4

INGREDIENTS

4

6- to 7-ounce halibut

8

Baby bok choy

2

Garlic cloves

2

Green onions

4

Japanese eggplants, medium-size

1 1/2 tsp

Serrano chile with, seeds

1/3 cup

Soy sauce

1/4 cup

Brown sugar, packed dark

4 tbsp

Olive oil or vegetable oil

3 tbsp

Rice vinegar, unseasoned

1 tbsp

Sesame oil, Asian

3 tbsp

Water