King Buffet Oriental-Style Fish Brochettes

See also Asian Buffet Fish Fillets with Braised Celery

Ingredients For The Dish:

  • 1/2 pound [227 g] haddock fillets, freshly thawed
  • 1/2 pound [227 g] fresh or thawed salmon fillets
  • 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


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.

See also Asian Buffet Fish Fillets with Vegetables

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.

Enjoy delicious recipes with Asian Buffet.

See also Tropical Swordfish