Grilled Fish Skewers with Napa Cabbage Salad and Rice

(Gluten and dairy free)

Serves: 4
Total cooking time: 1hour

This is a tasty and healthy Asian style recipe. Easy to prepare, ideal for the first warm days of the season!


  • 1 lb. fish (halibut, cod, salmon, tuna, orange roughy, mahi mahi or combination) cut in 1 inch pieces.
  • 4 bamboo skewers soaked in cold water for 1 hour
  • 1 cup basmati or other white rice


  • 1tsp. grated fresh ginger
  • 1 garlic clove minced
  • 2TBS. soy sauce
  • 1tsp. sesame oil
  • 3 TBS. rice wine or white wine

Mix ingredients in a shallow dish and marinade fish for at least 1/2 hour, turning occasionally.
While the fish marinades cook the rice in 2 cups of water and prepare the salad and the dressing.
Thread fish in skewers and grill on high heat for 3 or 4 minutes per side, turning once.


  • 4 heaping cups thinly sliced Napa cabbage
  • ½ cup cilantro
  • ½ cup torn basil
  • ½ cup coarsely grated daikon radish

Combine ingredients in a salad bowl.


  • 1 tsp. grated ginger
  • 1 small garlic clove minced
  • 1 chile de arbol or pinch of red pepper flakes
  • 1 tsp. sesame oil
  • 2TBS. rice vinegar
  • 1TBS. soy sauce
  • 4 TBS vegetable oil.

Mix all ingredients and season salad. Serve fish with rice and salad.