Martin Shanahan is the owner of the award winning Fishy Fishy Restaurant and Café in Kinsale County Cork. A graduate of Rockwell Catering College Martin ...
200g of fish per person
asian butter sauce:
125 g butter
2 tblsp sweet chilli sauce
2.5 cm fresh ginger, cut into julienned silvers
2 spring onions (shredded)
a sprig of coriander (roughly chopped)
Melt the butter and add the ginger, and sweet chilli sauce and warm through for two minutes. Keep warm until the fish is ready then add the chopped coriander and the spring onions and stir to mix through just before you serve.