Reduce the carrot juice over a medium heat in a saucepan until it resembles a thick syrup
Whisk in the butter – a piece at a time off the heat – until you have a nice sauce consistency
Add the lime juice to balance out the richness of the butter & season with salt & pepper
Heat a frying pan and cook the fish skin side down until golden then turn over
In another pan – fry the garlic, chilli & ginger in a touch of olive oil and add in the spinach and cook for 1 minute and season with salt & pepper and a squeeze of lemon juice (then drain the cooked spinach – to lose as much water as possible)
Pour the sauce in the middle of the plate and add the drained spinach, top with the cooked fish.
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Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival
