Fish Kabobs with Orange Ginger Sauce

To save time, I use boneless white fish fillets for this recipe. Kabobs can be prepared several hours ahead and kept, covered, in the refrigerator but they are best grilled close to serving time. Orange Ginger Sauce can be made 1 day ahead and stored, covered, in refrigerator. Serve with potatoes, fresh steamed carrots and broccoli. Recipe serves 4.

Ingredients:

1 pound (500 g) thick white fish fillets
4 ounces (125 g) cherry tomatoes, halved
2 teaspoons polyunsaturated oil
Orange Ginger Sauce:
1 teaspoon grated orange rind
1 cup orange juice
2 teaspoons grated fresh ginger
2 teaspoons brown sugar
2 tablespoons dry sherry
1 teaspoon oyster sauce
2 teaspoon cornflour
1 tablespoon water

Method:

1. Remove skin and bones from fish, cut into 1 inch (2.5 cm) cubes. Thread fish and tomatoes alternately onto bamboo skewers, brush with oil. Grill for about 2 minutes on each side (or microwave on High for about 4 minutes) or until fish is tender. Serve with Orange Ginger Sauce.
Orange Ginger Sauce: Combine rind, juice, ginger, sugar, sherry and sauce in a medium saucepan, bring to boil, reduce heat, simmer, uncovered, until mixture is reduced by one-third, stirring occasionally. Blend cornflour with water, add to pan and stir over high heat until mixture boils and thickens.

Oriental Beef Kabobs

Try serving these Oriental-style kabobs, made with economical ground beef, accompanied with boiled rice and vegetables for an easy but impressive family dinner. Kabobs can be made up to 1 day ahead. Recipe serves 4.

Ingredients:

24 baby new potatoes
1 pound (500 g) ground beef (mince)
1/2 pound (250 g) ground sausage (mince)
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
2 tablespoons plum sauce
3 teaspoons light soy sauce
1/2 teaspoon sesame oil
Sauce:
2 tablespoons plum sauce
1 tablespoon honey
2 tablespoons dry sherry
1/2 teaspoon chili sauce
1/4 teaspoon five spice powder

Method:

1. Boil, steam or microwave potatoes until just tender, drain. Combine meats with ginger, garlic, sauces and sesame oil. Roll mixture into 24 balls, thread onto skewers alternately with potatoes.
2. Brush with sauce, grill 5 minutes on each side or until meatballs are cooked and browned. Brush with sauce several times during cooking.
Sauce: Combine all ingredients.