Ingredients

800g wolf fish fillet, skinned and pin boned
8 spring onions, sliced at an angle in 1cm pieces
Juice of a lemon
1 small red chilli, half sliced into rings and half finely chopped
2 cloves garlic finely chopped
2 cm chunk of fresh ginger grated
100 ml soy sauce
2 tblsp honey
1 tblsp sesame oil
1 tsp paprika

Method

1. Cut the fish into 4 chunks and place in a bowl, pour over juice of half the lemon.
2. Steam the spring onion and sliced chilli briefly in a little hot water, set aside.
3. Mix the chopped chilli, garlic and ginger with the soy, honey and sesame. Place in a pan with the remaining lemon juice and bring to the boil.
4. Reduce heat to a low simmer and place the fish in the pan for about 8 minutes or until cooked, turning once. It will be firm to the touch. Check for seasoning, adding salt and lemon juice if necessary.
5. Serve with the spring onion and chilli scattered over with some rice.

Recipe by Christopher Trotter.