Our dark soy cod skewers with baby pak choi and spring onion are succulent, light and fresh. Cook it on the barbecue or under the grill if the British weather is playing up.
Looking for a lighter barbecue option this summer? Say hello to our dark soy cod skewers with baby pak choi and spring onion. Cutting the cod into small chunks not only reduces the cooking time, but it also means it doesn’t need to sit in the marinade very long to take on a lot of flavour. You could serve the dark soy cod skewers with some noodles, fried rice or even a big bowl of steamed vegetables. For more traditional barbecue recipes with an Asian influence try our Chinese pork or our yakitori chicken. If the British weather ruins your plans for alfresco eating, you can also cook these cod skewers on a griddle pan or under a hot grill. Read our guide on the best induction griddle pans.
- Cut the cod into thick chunks around 1.5-2inches thick. In a small bowl mix the marinade ingredients, add the cod, coat evenly and leave for 30mins.
- Cut the baby pak choi in half, lengthways and cut the spring onions into thirds. Finely chop the leafy green portion and reserve for garnish. Slice the remaining spring onion parts in half lengthways so that they are thinner in width and easy to put on the skewer.
- On a skewer thread two chunks of cod and either two halves of pak choi or two parts of spring onion. Brush a little of the marinade on the veg.
- Once the barbecue is hot but no longer flaming, place the baking parchment on the grill and place the skewers on top immediately. Alternatively, you can buy barbecue grill mats that go directly on your barbecue grill and allow you to get a charred effect without the risk of food falling through the grates. If you want some caramelisation on the fish, it’s worth investing!
- Cook for 3-4mins on each side or until the fish is cooked through. Serve with the spring onion greens, fresh chilli and additional soy if liked.
- 600g cod loin, or another thick cut of white fish such as hake or pollock
- For the marinade:
- 3tbsp sesame seed oil
- 3tbsp dark soy, plus more to serve if liked
- 1tbsp lime juice
- 1tbsp honey
- 1tsp dried chilli flakes
- For the skewers:
- 6 baby pak choi
- 6 continental spring onions
- To serve:
- 1 fresh red chilli, sliced (optional)
- fresh lime wedges
- you will need:
- 12 wooden skewers, soaked in water for at least 30mins
- Large sheet of baking parchment, edges folded up into an open parcel
Top Tip for making Dark soy cod skewers
If you prefer, cook on a hot griddle pan instead. Using the baking parchment will ensure the fish doesn’t stick and you’ll still get a charred effect
Jessica is a Senior Food Writer at Future and is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines and spirits.
Jessica writes food and drink related news stories and features, curates product pages, tests and reviews equipment and also develops recipes which she styles on food shoots. Some career highlights for Jessica include chatting to one of her favourite food writers and chefs Sabrina Ghayour for an interview in Country Homes and Interiors and having the opportunity to meet the legendary Michel Roux Jr. and Raymond Blanc.
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