Ingredients for 4 servings
¼ cup reduced-salt soy sauce
1/3 cup honey
1 teaspoon sesame oil
2 cm piece of ginger, peeled, grated
8 small white fish fillets (such as snapper)
baby Asian salad greens, to serve
Combine honey, soy, ginger and oil in a saucepan over medium heat. Cook, stirring, until marinade comes to the boil. Set aside to cool. Pour marinade into a ceramic dish.
Add fish to cooled marinade. Turn to coat. Cover. Refrigerate for 30 minutes.
Preheat a chargrill or barbecue on medium heat. Remove fish from marinade, reserving marinade. Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking. Place onto plates. Serve with Asian salad greens.