1 serrano chili, cut in half
2 tbsp ginger, diced
1/2cup light soy sauce
1/4cup white-wine vinegar
Salt and pepper
18-oz salmon steak
 Combine all ingredients except salmon in a small pot. Bring to a boil and simmer until it starts to thicken. Remove from heat and let cool.
 Place the salmon steak into the sauce, and pop it into the fridge for an hour. Then, remove the salmon from the marinade and slap it onto a hot grill.
 Cook for 3 to 5 minutes per side, depending on the thickness of the fish.
 Bring the remaining marinade to a boil and pour over the salmon.