I think everyone has a fairly generic ‘Asian-style’ marinade tucked away somewhere – a mixture of ginger, garlic, soy sauce and fish sauce, with varying amounts of other flavours like honey, oyster sauce and so on. It’s no surprise as they’re amazingly versatile and can add flavour to pretty much any meat or fish dish – you can even make a veggie version if you miss out the seafood components.
Keeping in the spirit of summer in this recipe I’ve used the marinade to coat cubes of Salmon before cooking them under the grill. I’m sure the barbecue would also be an option should the weather be playing ball – though it might be a little messy, so proceed with caution if you go down that route. They’re pretty flexible and can be served with a whole range of side dishes – from salads to breads if you want something light, through to vegetables and rice if you’re after a bigger meal. Enjoy!
Asian Salmon Kebabs
Ingredients - Marinade
- 2 tbsp Light Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Clear Honey
- 1 tsp Fish Sauce
- 4 cm Root Ginger, peeled and grated
- 1 tbsp Rice Vinegar
- 1 tbsp Light Brown Sugar
- 3 cloves Garlic, crushed
- 1 tsp Sesame Oil
- 1 pinch Chilli Flakes
- 1 pinch Freshly Ground Black Pepper
Ingredients - Kebabs
- 250 g Salmon Fillet
- 1 Lime, cut into thick sliced
- Handful Fresh Coriander, chopped
Start by making the marinade - mix the soy sauce, oyster sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, chilli flakes and pepper in a small bowl.
Thread the Salmon chunks onto metal skewers (or soaked bamboo ones if you prefer), with slices of lime between each piece of fish. Brush the fish with the marinade ensuring that every piece is well coated - keep any remaining marinade to one side. Allow to fish to absorb the flavours for 15-20 minutes.
Heat the grill to a medium-high heat - brush with a small amount of oil to stop the food sticking. Cook the kebabs, turning occasionally, until the salmon has turned opaque and is heated through.
Meanwhile put the reserved marinade into a small saucepan over a medium heat and reduce into a thick sauce.
Once cooked through brush the kebabs with some of the excess sauce (put the rest on the table) and serve with any remaining lime and a sprinkling of coriander.