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Chilli, honey and soy fish kebabs with brown rice
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Honey, chili, and orange glazed fish skewers bursting with tangy flavor.
Ingredients:
  • 360g (2 cups) brown rice
  • 60mls (1/4 cup) salt-reduced soy sauce
  • 28.60 gm honey
  • 2 fresh small red chillies, de-seeded, finely chopped
  • 1 orange, juiced
  • 2 green shallots, thinly sliced
  • 750g fish fillets (like flake or boneless fillet, mullet or sea bream), skin removed
Instructions:
  • Prepare 8 bamboo skewers by soaking them in water for 5 minutes.
  • Prepare fluffy, perfectly cooked rice by simmering it in a generously salted pot of boiling water according to the package instructions until tender. Drain excess water before proceeding.
  • Combine soy sauce, honey, chillies, orange juice, and green shallots in a small bowl. Remove any visible bones from the fish fillets, cut into 3-4cm pieces, and thread onto pre-soaked bamboo skewers. Place kebabs in a shallow dish, pour over the soy mixture, and let marinate for 10 minutes, turning occasionally.
  • Heat up the grill on medium-high heat.
  • Arrange the fish kebabs on a grill tray or baking tray, keeping the marinade aside. Grill the kebabs under a preheated grill, rotating them and basting with marinade from time to time, for 5-7 minutes or until the fish is fully cooked and easily flakes with a fork. Serve the fish kebabs with brown rice and a green salad, if preferred.

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