Fish Kebab

Ingredients:
1/2 kg fish fillet (labahita or lapu-lapu), cut into 2" x 2" cubes (18 pcs)
1 can (234 g) pineapple chunks, drained (reserve syrup)
12 pcs (100 g) sibuyas tagalog (red onion)
1 each medium red and green bell peppers, cut into 12 squares
2 tbsp chili ketchup
6 barbecue sticks or skewers
1 tbsp calamansi juice


Directions:
1. Marinate fish in 1 tbsp calamansi juice, 1/4 tsp pepper, 1/3 tsp iodized salt(or 1 tsp rock salt) and pineapple chunks syrup for 30 minutes. Drain.
2. Insert in barbecue sticks or skewers alternating bell peppers, sibuyas tagalog and pineapple chunks.
3. Sauce: Combine chili ketchup with 3 tbsp white sugar, 1/3 tsp pepper, 2 tbsp cornstarch and 1/3 cup water. Set aside.
4. Grill fish in pan with little oil or over live charcoal while brushing withsauce until fish is cooked. Simmer remaining sauce until thick. Serve over kebabs.

Makes 6 servings.


Source: Del Monte Kitchenomics