Took the skin off, lifted the fillet off the bone and served with some of the cooking juices,
Was not the outstanding success expected, cooked just a little too long, still moist but I think cooking could be reduced by 10mins. Wasabe didn't have the impact expected so would probably not repeat. Definitely step up the ginger and chilli to give a bigger kick. Any suggestions welcomed!
To go with it, and to use an abundance of spinach I had at the moment, I washed, stripped the stalks, spun dry and shredded about 1lb of spinach. Threw that into a very hot pan with a knob of butter and kept stirring to avoid catching and to drive off any lingering water. As it wilted and largely collapsed I then threw the retained ends of two bunches of spring onion which had been sliced along the length into slivers, think julienne but not so fussy.
Job done, time to serve, topping the spinach with a warmed soft boiled quails egg. Tasted good even if not outstanding!
I even remembered to take a photo!