The tradition of eating fish on Good Friday comes from the Catholic practice of Lent — a time in the lead-up to Easter when believers deny themselves in order to identify with the sacrifice of Jesus. While many follow the tradition for religious reasons, others just enjoy the excuse to feast on seafood. Given we live in the land "girt by sea", our options are plenty and the quality is second to none. This Easter, think outside the box (or nest as it may be) and find inspiration away from the deep fryer and newspaper.
This Asian-inspired recipe combines fresh and aromatic ginger and lime with a subtle creaminess from super-easy coconut rice. When this marinated fish is barbecued then drizzled with a small amount of sweet soy vinaigrette and served with steamed Asian greens, you have a meal with enough wow factor for a special occasion but safe-enough ingredients that the whole family will enjoy.
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