Remove all the bones from the turbot fillet and place it on a baking tray.

Add the salt, sugar, lime and orange zest and grated ginger to a bowl. Place this mixture over the fish so that it is completely covered.

Leave in the refrigerator for two hours.

After this time, remove the fish from the previous mixture and quickly rinse it with cold water, just to remove the mixture.

Slice the fish and place on a plate and marinate with the soya and the orange and lime juice.

Leave to marinate for 30 minutes and serve cold.