Ingredients
- Fish of choice (cod / monkfish) cut into chunks
- 1 tablespoon caster sugar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon mirin or dry white wine
- 1-2 garlic cloves – crushed
- 1/2 teaspoon dried chilli flakes
- I red pepper – cut into bite sized pieces
- skewers – if wooden soak in water for 30 minutes before use
- Mix the sugar, soy, mirin/white wine, garlic and chilli flakes in a glass bowl
- Add the fish chunks & leave, covered in fridge to marinate
- Place the fish and red peppers on the skewers reserving the marinade
- Cook under a hot grill or on a barbeque until the fish is cooked to your taste
- Brush now and then with the marinade
- Serve with rice and steamed vegetables or salad
- You can cook more and keep in fridge once cool and use for packed lunch or lunch the next day.
