Make a
marinade of all the other ingredients mixed well together.
Put the fish
pieces in and mix gently but thoroughly so that each piece is coated
with marinade.
Leave 15
minutes at room temperature or longer in the refrigerator.
Preheat
griller and while it is heating, thread pieces of fish on bamboo
skewers, 4 or 5 pieces on each.
Make sure all
the skin is on one side of the skewer.
Put skewers
on griller tray and grill 10 cm away from heat with skin side upwards,
for about 4 minutes.
Turn skewers
and grill other side for another 4 minutes, depending on thickness of
the fish.
Do not
overcook.
Serve kebabs
immediately accompanied by rice or chapatis and onion sambal.
Note :
Use fish of a good thickness, such as snapper, jewfish and similar
varieties, for it is difficult to thread very thin slices of fish on
skewers.