A creamy and delicious combination of Halibut and lemongrass.
500g Alaska halibut
1 tablespoon black pepper sauce
1 tablespoon Japanese Sauce
80g White tofu
Small amount of broth
Marinate the Alaska halibut with black pepper sauce and Japanese sauce. Soak onion slices in water and put aside for later use. Top the halibut with lemongrass, and grill on low heat using charcoal, consistently brushing halibut with the leftover marinade several times.
Grill fish until the skin turns golden.
Boil the broth, and add white tofu. Mix the tofu brother with onion slices and serve with the grilled halibut.