Honey Soya Fish Recipe | Food Diaries | Zarnak Sidhwa | Sea Food

Method:
Combine honey, soya sauce, ginger and oil in a saucepan over. Cook, stirring, until marinade comes to the boil. Set aside to cool. Pour marinade into a ceramic dish. Add fish to cooled marinade. Turn to coat. Cover. Refrigerate for 30 minutes. Preheat a chargrill or barbecue on medium heat. Remove fish from marinade, reserving marinade. Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking. Place onto plates. Serve with lettuce.

Method:
To make the base, place the flour and sugar in a bowl, then rub in the butter until it has a consistency like coarse breadcrumbs. Mix in the walnuts, then form a soft dough. Spread evenly into a pie or cake tin. Place in the oven and bake at 180 degrees c for 25 minutes until golden. Leave the base in the tin and place on a wire rack to cool.
Meanwhile, sift the corn flour, cocoa and salt into a bowl, then add the sugar and mix well. Beat in the egg yolks and milk and mix together. Transfer to a saucepan, place on a medium heat and cook, whisking continuously, until the mixture becomes thick. It is at the right thickness when it holds a figure of eight traced into the surface. Whisk in the butter and vanilla, then set aside to cool. Whisk the cream until quite stiff. Beat the cream cheese and icing sugar to become soft and then fold in the cream. To assemble, put all the cream cheese mix onto the biscuit base. Smooth it out a bit, then blob on the chocolate mix. Swirl with the handle of a teaspoon for a marbled effect, then place in the fridge to set overnight.