Ingredients

• 2 cups - pineapple juice
• 1 tbsp - cornstarch
• 2 tbsp - light soya sauce
• 1.5 tbsp - white vinegar
• 2 - garlic cloves, crushed
• 3 tbsp - minced fresh ginger
• 1.25 pounds - raw firm fish (surmai)
• 4 cups - fresh pineapple in large chunks (or substitute canned pineapple chunks)
• 1 - large red onion, cut in wedges

How to Make Gingery Fish Kababs

• In a small saucepan, dissolve cornstarch in pineapple juice.
• Add soya sauce, vinegar, garlic and ginger. Simmer until slightly thickened for about 7 minutes. Let it cool.
• Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
• Thread the fish, pineapple and onion on skewers.
• Place on a hot grill (or under a broiler) until fish is done to your liking.
• Serve with rice. Heat marinade and use as a sauce over fish and rice.