You can use any white fish for this dish, but one of our favourites is the delicious, rich Antartic Ice fish which is available at many supermarkets. It’s remarkably quick to prepare. This recipe serves 4.

Thai style ice fish


  • 4 fish steaks
  • 1 inch fresh ginger root
  • 2 cloves garlic
  • 1 lime
  • 1 dessertspoon soy sauce or tamari
  • Tabasco sauce


Grate the ginger, garlic and lime zest into an ovenproof baking dish. Squeeze in the juice of the lime, along with the soy sauce and three or four dashes of Tabasco and stir. Wash the fish steaks, place them in the baking dish and coat them in the marinade. Ideally, marinate for a couple of hours, but this is not essential.

Heat the oven to 200C/400F/gas mark 6. Add 4 tablespoons of water to the fish and mix it well with the marinade before putting the dish into the oven. Bake for 20 minutes or until the fish is cooked through. (The ice fish usually takes longer than most white fish as it is more dense.)

Serve with steamed or stir-fried vegetables and brown rice.