A versatile chili, garlic and ginger paste rub that is great to use on a huge range of meats, including fish, chicken, lamb and beef. Shared with you by Vicky, our wonderful HR Director and cook extraordinaire!
At a glance
Enough to cover 1 large fillet of fish
3 cm piece of fresh ginger, peeled and roughly chopped
2-3 cloves of garlic, peeled and roughly chopped
1-2 red chillies, roughly chopped (I use 1 chilli)