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Sweet And Sour Fish Kebabs

Barbecue.Master's picture
Ingredients
  Boneless white fish fillets 750 Gram (Hake Or Cod)
  Canned pineapple pieces 225 Gram (1 Can)
  Red capsicum 1 Large
  Soy sauce 3 Teaspoon
  Soft brown sugar 6 Teaspoon
  White vinegar 2 Tablespoon
  Tomato sauce 2 Tablespoon
  Salt To Taste
Directions

SOAK WOODEN SKEWERS in water for several hours.
1.Cut fish into 2.5 cm cubes.
Drain pineapple, reserving 2 tablespoons liquid.
Cut capsicum into 2.5 cm pieces.
Thread capsicum, fish and pineapple alternately onto skewers.
2.Place kebabs in shallow non-metal dish.
Combine soy sauce, reserved pineapple juice, sugar, vinegar, tomato sauce and salt in small bowl; mix well.
Pour marinade over kebabs.
Cover; refrigerate several hours.
Prepare and heat barbecue 1 hour before cooking.
3.Barbecue kebabs on hot lightly greased flatplate, brushing frequently with marinade, 2-3 minutes each side or until just cooked through.
Serve immediately with cooked noodles and a dressed green salad, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Fish
Interest: 
Healthy

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