For yakitori sauce, heat soy sauce, sugar and sake in a saucepan until sugar is dissolved. Gently bubble sauce until a thin syrup is formed. Cool.
For the fish skewers: Place short wooden skewers in cold water for 10 minutes. Squeeze lemon. Rinse fish fillets, rub dry and cut into large cubes. Sprinkle with a little juice of one lemon. Clean and rinse spring onion and cut into 2 cm long pieces.
Remove the skin from the baby pineapple. Cut pineapple into slices and remove the hard stem in the middle. Cut flesh into 1 cm wide pieces. Thread fish cubes, spring onion and pineapple pieces alternately onto skewers. Spread with yakitori sauce.
Roast the kebabs in hot oil for 4 minutes on each side over medium heat or place in a greased baking tray in the preheated oven at 180 °C, convection oven 160 °C, gas mark 3 and turn on the broiler until cooked through, 3-4 minutes. Brush with the sauce in between. Serve the rest of the sauce with the kebabs.
Tip: Serve with spinach tubes with sesame sauce.
Nutritional value per unit approx. 250 Kcal , 13 g fat
Our tip: Use young, tender spinach from the farmers’ market!
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