1. Boil kettle. Use paper towel to pat down Haddock pieces from excess moisture. add garlic salt, chopped chilli (seeds removed), lime juice, soy sauce & sundried tomato oil and mix well into marinade. Let rest.
  2. Slice mushrooms & finely chop fresh tomato and cilantro.
  3. Add boiling water to pan with spaghetti, olive oil and salt, add to medium heat.
  4. Add 4 Tablespoons of olive oil to frying pan, allow to heat for 20 seconds, then add: mushrooms, fresh tomato & cilantro. Stir whilst you fry.
  5. Use grater to finely grate (use the smallest holes, we want an almost pureed result) the ginger root, then add to mushrooms, fresh tomato & cilantro. Stir well.
  6. Add 1/2 cup of wine. Allow to simmer & reduce. Add another 1/2 cup of wine & sliced sundried tomatoes (removed from oil) and allow to reduce again. Add the last 1/3 cup of wine with 1/3 cup of balsamic vinegar,& tomato puree, allow to simmer for 30 seconds-1 min.
  7. Remove cooked spaghetti from water & drain. Add spaghetti to wine sauce and mix well.
  8. Heat 1 1/2 Tablespoons of olive oil in frying pan on medium heat. Add haddock & fry until golden.
  9. Add chopped coriander, balsamic vinegar and olive oil to a bowl and mix well. Sprinkle over Spaghetti to garnish.
  10. Plate up, enjoy (&comment)