For the marinade:
Mix all the ingredients together and blend them in a mixie.
For the ginger and lemon sauce:
In a pan add olive oil, chopped onions, garlic and ginger. Saute.
Add the black pepper, lemon juice, white wine, cream and salt. Let the sauce reduce for 2-3 minutes.
Add a knob of butter and some parsley. Let it cool.
Smoothen the sauce with a blender.
For the fish:
Clean and wash the fillets.
Rub it with some salt and pepper.
Apply paste (marinade) to both the fillets (Like to make a sandwich).
Wrap in cling film and keep in the fridge for 20 minutes.
Unwrap the fish and pan sear it from both sides for 2-3 minutes each.
Drizzle some sauce over these fillets.
Serve with some stir fried Asian greens.
Gourmet Central's Vicky Ratnani dishes up herbed rawas fillets with ginger and lemon sauce, and stir fried Asian greens to go with it.