Chilli, honey and soy fish kebabs with brown rice

Chilli, honey and soy fish kebabs with brown rice
  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Infused with honey, chilli and orange juice, these tasty fish skewers are deliciously tangy at every mouthful.

Featured in
Main recipes, Chicken recipes


  • 360g (2 cups) brown rice
  • 60mls (1/4 cup) salt-reduced soy sauce
  • 1 tablespoon honey
  • 2 fresh small red chillies, de-seeded, finely chopped
  • 1 orange, juiced
  • 2 green shallots, thinly sliced
  • 750g fish fillets (like flake or boneless fillet, mullet or sea bream), skin removed


  • Step 1
    Soak 8 bamboo skewers in water for 5 minutes.
  • Step 2
    Cook rice in a large saucepan of salted boiling water, following packet directions, until tender. Drain.
  • Step 3
    Meanwhile, combine soy sauce, honey, chillies, orange juice and green shallots in a small bowl. Remove any visible bones from the fish fillets and then cut into 3-4cm pieces. Thread onto the pre-soaked bamboo skewers. Place kebabs into a shallow dish and pour over soy mixture. Set aside for 10 minutes, turning the kebabs occasionally.
  • Step 4
    Preheat grill on medium-high.
  • Step 5
    Place fish kebabs onto a grill tray or baking tray, reserving marinade. Cook under preheated grill, turning kebabs and brushing with marinade occasionally, for 5-7 minutes or until fish is cooked through and flakes when tested with a fork. (See microwave tip.) Serve fish kebabs with the brown rice and a green salad, if desired

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1618 kj


  • 6g

    Fat Total

  • 1g

    Saturated Fat

  • 1g


  • 41g


  • 101mg


  • 1164.8mg


  • 11g

    Carbs (sugar)

  • 39g

    Carbs (total)

All nutrition values are per serve


Microwave tip: Place fish kebabs into a microwave-safe dish or fish steamer in a single layer. Cover loosely with damp paper towel. Cook for 4-6 minutes on High/850watts/100%, turning kebabs and brushing with marinade halfway through cooking.

Gourmet tip: Leave kebabs in your fridge to marinate for 1-2 hours before grilling to increase flavour.

For the kids: Honeyed soy fish kebabs with rice – leave out the chilli and increase the honey in the marinade to 2 tbs.

  • Author: Annette Forrest
  • Publication: Australian Good Taste



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