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

Method:

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