Oriental-Style Fish Brochettes

Oriental-Style Fish Brochettes

Comments: Preparation time: 15 minutes
Cooking time: 8 to 10 minutes
If desired, replace haddock with cod, turbot, pollock or halibut; replace salmon fillets with char or trout.
If desired, broil these brochettes into the oven, but it will take a little longer and they should be broiled a little further from heat source.
Servings: 6
Ingredients Preparation

1/2 pound [227 g] haddock fillets, freshly thawed
1/2 pound [227 g] fresh or thawed salmon fillets
1/4 cup [60 mL] soy sauce
1/4 cup [60 mL] vegetable oil
2 tablespoons [30 mL] Sherry or sake wine
1 clove garlic, crushed
1/4 teaspoon [1 mL] ginger
1 tablespoon [15 mL] brown sugar
1 1/2 teaspoons [7.5 mL] grated orange rind
Vegetable oil



Cut haddock and salmon fillets into large chunks or strips; transfer into a bowl.
Into a jar, vigourously shake together soy sauce, vegetable oil, sherry or sake [rice wine], crushed garlic clove, ginger, brown sugar and grated orange rind.
Pour marinade over fish pieces.
Leave to marinate, refrigerated for 3 hours or 1 hour at room temperature, turning fish pieces once while marinating.
Preheat barbecue until hot.
Thread fish pieces onto oiled skewers.
Barbecue, 4 inches [10 cm] from the flame, for 2 minutes.
Brush skewers with marinade; turn skewers.
Barbecue for 2 to 3 minutes more, until the flesh has turned opaque and can easily be broken-up with a fork.