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Chinese Barbecued Salmon and Haddock Recipe
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 Chinese Barbecued Salmon and Haddock:
- 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
Main Ingredient: Salmon
Preparation Method: Barbecue
Cuisine: Chinese