I have never been a big fan of sea food. Maybe its just the South Asian curry-style fish that gets to me. And after I once saw someone eat raw fish, yes you heard it right, RAW SMELLY FISH, I completely stopped eating fish. For a very long time, when my mom made fish, she would have the additional task of making me something else because I would not hear of eating fish. My brothers would try to hide it inside my rice and my friends fed it to me saying it was chicken. I did not hate it, but just that I would prefer not to have it. However, with time, I realized that fish fingers were something I deeply missed. And now I have come to a point where I can eat almost all types of fish, I have even tried Sushi (not that I was smitten by it, as some friends claimed I would), other than the South Asian fish curry. And after the fish I made yesterday, I think I can safely say I like fish. So here goes the recipe:

Ingredients:

• 4 medium sized salmon fillet pieces (pieces as big as the one in the picture)
• 5 tablespoons vinegar
• 3 tablespoons oil (Olive oil would be best, but equivalent quantities of butter or margarine may also be used)
• 1 tablespoon black pepper
• 1 tablespoon corn flour
• 2 tablespoons ginger paste (alternatively fresh ginger, cut in thin long strips may also be used)
• 2 green chillies sliced vertically 
• 1/2 cup lemon juice (quantity can be altered to taste)
• 1 tablespoon thinly sliced lemon rind
• salt to taste

Method:

In a bowl, mix 1 tablespoon oil, vinegar, corn flour, salt, black pepper and 1 tablespoon ginger paste. Marinate fillets with the mixture in a flat dish and leave aside for about an hour. Grill the fish in an electric grill or on a barbeque stand. The fish can also be baked. The fillets take about 10 minutes to get ready. In the meantime, in a small pan, heat the 2 tablespoons of oil left. Add one tablespoon garlic paste, the sliced green chillies, lemon juice and rind and take it off as soon as the mixture begins to steam. Take out the fish in your serving dish and pour the mixture over it and enjoy the most delicious salmon fillet.