You can use any white fish such as monkfish, hake, turbot or cod and also salmon - steaks or thick fillets. The mingled flavours of ginger, saffron, orange and lemon peels, honey and chilli make ...

or as fillets and steaks. It can occasionally also be found dried or smoked. Some varieties of hake have been greatly affected by overfishing. A lot of hake is now imported from South Africa.