For the marinade:
- 50g ginger
- 2 cloves garlic
- 1/2 tsp sugar
- Tablespoon lemon juice
- Tablespoon fish sauce
- Black pepper
For the fish:
- A fillet of salmon per person (with skin on as it has more flavour)
Peel the ginger and cut into small chunks. Put in a bowl.
Press hard down on each clove of garlic with the flat of a knife - they will pop - then cut both ends off and the outer skin should come off easily. Chop or 'garlic press' into the bowl.
Add the sugar, lemon, black pepper and fish sauce. Stir. Done.
Pour over the fish and leave in an air tight container (cling film will do) for at least an hour so that all the juices mix and soak up.
Cook on a really hot griddle for about 5-10 minutes; pour the ginger and sauce on as well. You will need to turn the fish after about 5 mins; the skin will peel off so don't worry when it does. Check it's cooked by cutting into one of the fillets - it should be pale pink and flakey (not deep pink).
Serve with mashed potatoes, spinach, homemade ratatouille (recipe to follow!) and tomatoes. Super easy. Super healthy.