- Peel and roughly chop the ginger. Halve the chilli, remove its seeds, stalk and chop finely.
- In a pestle and mortar, crush chilli, ginger, garlic, mustard to form a smooth paste.
- In another bowl, add olive oil, chilli sauce, soy sauce, lime juice, chili paste and mix well. Cover and chill for 24 hours.
- Now add in the chopped parsley and season to taste.