4 Portion Sized Fish Fillets (plaice is great for this)
1 Lemon (juiced)
1/2 Handful Fresh Coriander (chopped)
2 Limes (cut into 8 wedges)
Rice to Serve (check out the tips on my homepage to make perfect rice)
1/2 Teaspoon Ginger
1 Teaspoon Salt
1 Teaspoon Sugar
1 Tablespoon Chilli Sauce
1 Tablespoon Vinegar (white wine will do but ordinary table vinegar is best)
2 Tablespoons Tomato Purée
300ml Water
Olive Oil
Equipment
1 SHARP Knife
1 Chopping Board
Kitchen Paper
2 Medium Bowls
1 Small Pan
The Good Bit
- Rinse and dry the fish on the kitchen paper and place in one of the bowls, pour over the lemon juice, 1/2 of the coriander and a splash of oil, rub into the fish to make sure it is all coated, leave to marinade for 1 hour.
- In the other bowl mix the tomato purée, ginger, sugar, salt, chilli sauce,vinegar and water, heat in the small pan for 5-6 minutes stirring occasionally.
- Now pre heat your grill to a medium and grill the fish for about 6-7 minutes each side, until it will flake easily with a fork. Serve at the side of your plate with rice on the other side separated by a channel of chilli sauce, decorate with lime wedges and a sprinkle of the left over coriander
