Serves:4
Preparation time:20 minutes
Difficulty:Easy
Ingredients:
- 400g thick ling fillet (or a thick, firm white fish), skin and bones removed, cut into 3-4cm pieces
- 400g salmon fillet, skin and bones removed, cut into 3-4cm pieces
- 150 ml Chang’s Oriental Salad Dressing
- 150g bag salad leaves
- 2 tbl olive oil
- Pre-soaked wooden skewers
Method:
- Alternate the pieces of fish on the pre-soaked wooden or small metal skewers. Season with just a little sea salt and black pepper.
- Cook over medium/high heat on a lightly oiled flat grill, brushing 100ml of the Chang’s Oriental Salad Dressing.
- Toss the salad leaves with the remaining 50ml Oriental Salad Dressing and and the oil. Serve the salad with the grilled fish skewers.
