Ingredient:
4 large plaice fillets
Spring onions, to garnish (optional)
Ginger marinade:
2.5 cm (1 in) piece of fresh root ginger, peeled and finely sliced
1 large garlic clove, sliced
2 tbsp sunflower oil
1 tbsp sesame oil
1 tbsp dry sherry
1 tbsp balsamic vinegar
2 tsp light soy sauce
Method:
Put the plaice fillets into a shallow non-metallic dish.
Make the marinade: combine the ginger, garlic, sunflower and sesame oils, sherry, vinegar, and soy sauce, and pour over the fish.
Cover the fish and leave to marinate in the refrigerator, turning once, for 30 minutes.
Grill the fillets, skin-side down, under a hot grill, 7 cm (3 in) from the heat, for 4-5 minutes, until the fish is opaque and flakes easily.
Serve hot, garnished with spring onions if you like.
