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Serves/Makes: 4

Ingredients:

• 1/2 pound (227 g) fresh or thawed salmon fillets
• 1/2 pound (227 g) haddock fillets, freshly thawed
• 1/4 cup (60 mL) soy sauce
• 1/4 cup (60 mL) vegetable oil
• 2 tablespoons (30 mL) sherry or sake wine
• 1 garlic clove, 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

How to cook:

• 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.
• Marinate for 3 hours, refrigerated or, 1 hour at room temperature, turning fish pieces once while marinating.
• 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.

Notes:

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.

This recipe for Chinese Barbecued Salmon and Haddock serves/makes: 4

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Main Ingredient: Salmon
Preparation Method: Barbecue
Cuisine: Chinese