Norwegian wolffish gets an exotic taste with ginger, garlic, soy sauce, chili and honey. The Asian inspirated sauce gives the recipe an edge.
Cut the wolffish in servings.
Drip with lemon juice and leave cool for 10 minutes.
Cut spring onion in slices across and chili in rings and steam quickly in a little water.
Finely chop garlic and chili, and grate ginger.
Add garlic, chili and ginger to a casserole with the other ingredients for the sauce and bring to a boil.
Taste with honey and lemon, and salt if necessary.
Place the fish in the sauce and cook until cooked through, approx. 8 minutes.
Serve wolffish with sauce, spring onion, chili, rice and a couple of lemon wedges.