Rinse the fillet, dry with paper towels and cut into 3 cm cubes. Finely grate the ginger and garlic. Whisk the soy sauce with honey and lemon juice in a separate container. Add the fish, ginger and garlic, stir well and put to the fridge for 2-4 hours. Skewer the marinated fish, place the skewers on the barbecue grill and cook for 12 minutes.