Vicky’s Paste Rub

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.

At a glance

5 minutes
Enough to cover 1 large side 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)
  • Dash of olive oil and a good pinch or 2 of salt

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  1. Take a mortar and pestle or mixer and place the ginger, chilli, garlic, salt and dash of olive oil.
  2. Grind to a paste, which doesn’t have to be smooth.
  3. Put aside for later.
  4. When ready to use, rub the meat with a tablespoon of olive oil and season with salt and pepper, then rub the paste all over the meat before cooking.