Oriental Fish Fillets

Fish fillets cut into strips, threaded onto wooden skewers, marinated in a sweet-savory Asian glaze, and broiled for three minutes per side. The whole thing is on the table in about an hour, and most of that is hands-off marinating time.

The marinade combines soy sauce, ketchup, red wine vinegar, brown sugar, fresh ginger, and lemon zest. Ketchup might sound odd, but it adds tomato sweetness and body to the glaze. It’s a common shortcut in Asian-American cooking that works.

Thirty minutes of marinating is enough for thin fish strips. The soy and vinegar penetrate quickly, and leaving delicate fish in acid too long breaks down the flesh and turns it mushy.

Boiling the leftover marinade with a splash of water creates a quick dipping sauce that concentrates all those flavors. Bringing it to a full boil is a must since the marinade touched raw fish.

Kitchen Tips

• Cut the strips evenly so they cook at the same rate. Thin pieces burn while thick ones stay raw.
• Soak wooden skewers for at least 20 minutes before threading. Dry skewers char and snap under the broiler.
• Broil close to the heat, about 3 inches away. The high, direct heat sears the glaze quickly without drying out the fish.

Variations

• Salmon version: Use salmon strips for a richer, fattier fish that holds up well on skewers.
• Teriyaki glaze: Replace the ketchup and vinegar with teriyaki sauce for a more traditional Japanese flavor.
• Add vegetables: Thread bell pepper chunks and onion wedges between the fish strips for a complete skewer meal.