This is a great way to prepare flavourful fish kebabs. Adding pineapple is a twist to the traditional way of making kebabs that I’m used to from back home. I bet my parents won’t like this recipe but I shall try making this next time they visit us from Romania. Back home most people don’t usually like food with fruits or sweet sauces, if it’s sweet then it’s considered to be a dessert; it took me a while to get used to this as well .
Time: 30 min, Prep: 20 min. Cook: 10 min. + 3 hours marinating
Servings: 12 skewers
- 750 g skinless thick cod fish fillets
- 225 g can pineapple pieces
- 1 red bell pepper
- 3 tsp soy sauce
- 1 ½ Tbsp soft brown sugar
- 2 Tbsp white vinegar
- 2 Tbsp tomato paste
Preheat the oven to 180ºC (350ºF).
Soak 12 wooden skewers in cold water for 30 minutes. This is to ensure they don’t burn during cooking.
Meanwhile cut the fish into 2.5 cm cubes. Drain the pineapple, reserving 2 tablespoons of liquid. Cut the pepper into 2.5 cm pieces. Thread the pepper, fish and pineapple alternately onto skewers.
Place the kebabs in a non-metallic dish. Combine the soy sauce, reserved pineapple juice, vinegar, sugar and tomato paste in a small bowl. Mix well and pour the sauce over the kebabs. Cover and refrigerate for 2-3 hours (do not marinade for longer or the vinegar will start to “cook” the fish).
Now, the original recipes says to barbeque the kebabs on a lightly greased barbeque, brushing frequently with the marinade, for 2-3 minutes each side, or until just cooked through. Since we don’t have a barbeque I cooked the kebabs under a broiler in the oven.
We served it with cooked rice noodles.
Recipe adapted from ‘Ultimate Kitchen Companion’ – Bay Books.