Grilled Macerel with chilli and Ginger

(can also use seabass/gurnard/grey mullet)

Slash fish 7-8 times on each side.

Mix 1 finely chopped red chilli, 1 tb ketjap manis, 2 tsp freshly grated ginger, grated zest and juice of 1 lime, 1 tb olive oil and salt and pepper.

Brush over fish and put some in the slashes of the fish. Marinade 5-10mins. Serve with salad of cucumber, salad leaves, mint, coriander, 2 tb sushi ginger, 1 tsp soft brown sugar, spash of white wine/cider vinegar.