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.

Serves 4

Ingredients:

4 fish steaks
1 inch fresh ginger root
2 cloves garlic
1 lime
1 dessertspoon soy sauce or tamari
Tobasco sauce

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.