This is a Vicarage favourite (apart from with the Engineer, who has a Thing about fish). Very simple and quick to make, and great with rice or noodles and stir fried veg. It’s loosely based on a recipe from a great little series of recipe books (Periplus mini) I bought in Singapore, but alas unavailable in the UK.
These are per person – and are very flexible. I just tend to slosh the soy about and add a bit less juice, then scatter sugar/honey and ginger over.
- a salmon steak (smaller or larger, depending on budget and fish consumption preferences)
- 2 tbspns light soy sauce
- 1 tbspn lime or lemon juice
- 1 tbspn runny honey or brown sugar
- 1 tspn grated fresh ginger
Pop your salmon steaks in an oven proof dish (ceramic or pyrex, not metal) and pour over the sauce ingredients above. Leave to marinade if you have a few minutes, otherwise pop straight under a hot grill for 8-10 minutes, until the fish is cooked through and a little blackened on top.
We ate it with steamed rice and some cabbage stir fried with garlic, soy and a little sugar.