thai style ice fish
You can use any white fish for this dish, but a favourite is the delicious, rich Antartic Icefish which is available at many supermarkets. It’s remarkably quick to prepare.
4 fish steaks
1 inch fresh ginger root
2 cloves garlic
1 dessertspoon soy sauce or tamari
Grate the ginger, garlic and lime zest into an ovenproof baking dish. Squeeze in the juice of the lime, along with the soy sauce and three or four dashes of Tobasco and stir. Wash the fish steaks, place them in the baking dish and coat them in the marinade. Ideally, marinate for a couple of hours, but this is not essential.
Heat the oven to 200C/400F/gas mark 6. Add 4 tablespoons of water to the fish and mix it well with the marinade before putting the dish into the oven. Bake for 20 minutes or until the fish is cooked through. (The ice fish usually takes longer than most white fish as it is very dense.)
Serve with steamed or stir-fried vegetables and brown rice.
lemon garlic salmon
For a meal packed with garlic goodness, why not start with our roast garlic and tomato soup and then enjoy this lemon garlic salmon recipe as your main course.
2 tbsp of olive oil
4 tsp of garlic, minced
2 tsp of lemon pepper
4 six-ounce salmon fillets
Lemon to garnish
Heat the olive oil and stir in the minced garlic.
Season the fillets of salmon on both sides with the lemon pepper. Place the fillets in a pan and cook until it flakes when tested with a fork. Make certain to flip the fillets midway through cooking to brown on each side.
Sprinkle with lemon juice and serve.