For Marinade
For marinating:
For brushing:
- 100ml light soy sauce
- 2 tbsp sunflower oil
- 5 drops Lemongrass Spice Drops®
- 5 drops Ginger Spice Drops®
- 5 drops Garlic Spice Drops®
- 5 drops Pepper Spice Drops®
- Juice of 1 lime
For marinating:
- 500g salmon steaks, boneless and skinless pricked
- chicken breasts, pricked or 400 g paneer, cubed
For brushing:
- 4 dessert spoons clear honey
- Juice of 1 lime
- Place the fish, chicken or paneer in a bowl and pour over the marinade. Cover the bowl and place in the fridge for 4 hours or overnight.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Place the fish, chicken or paneer in an ovenproof dish. Scrape any marinade leftover in the bowl over the fish, chicken or paneer. Cover the dish with foil.
- Put the dish in the oven and bake for 20 minutes for the fish or paneer and at least 30 minutes for the chicken. To make sure the chicken is cooked through, if you cut a piece in half, it should be white on the inside.
- Mix the honey and the lime juice together and drizzle over the cooked fish, chicken or paneer
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