This is a highly spiced but delicious zoay of cooking plaice . Serve with boiled rice, prawn or shrimp crisps and a Sambal.
4 fl. oz. dark soy sauce
2 tablespoons soft brown sugar
1 teaspoon hot chilli powder garlic cloves, crushed
4 whole plaice , cleaned and prepared for cooking
1 oz. butter juice of
In a small mixing bowl, combine the soy sauce, sugar, chilli powder and garlic together, mixing well to blend.
Put the fish in a shallow dish and pour over the soy sauce mixture. Cover the dish and set it aside at room temperature to marinate, basting occasionally, for 1 hour.
Preheat the grill to high. Line the grill rack with aluminium foil and place it in the grill pan.
Arrange the fish on the lined rack and place the pan under the heat. Grill the fish, turning them once, for 8 to 10 minutes or until the flesh flakes easily when tested with a fork. Baste the fish occasionally during the cooking time with the marinade.
In a small saucepan, melt the butter over low heat. When the foam subsides stir in the lemon juice.
Remove the grill pan from under the heat. Carefully transfer the fish to individual plates. Discard the remaining marinade.
Pour the melted butter and lemon juice over the fish and serve immediately.