Recipes - ProZone

Ingredients

• 4 x 120g (3 block) or 160g (4 block) boneless skinless fish fillets such as gurnard, terakihi, snapper, hoki
• 2 tablespoons soy sauce (I use salt reduced)
• 2 teaspoons sesame oil
• 1 teaspoon sweet chilli sauce
• 1 clove minced garlic
• 1 red chilli, finely chopped
• 2cm piece of ginger, peeled & grated
• fresh coriander (use the stems and save the leaves for garnish)