Fish Kebab

525 g canned pineapple

500 g hake fillets

6 sweet peppers

6 Art. l. soy sauce

3 Art. l. 3% vinegar

salt

Combine the soy sauce, pineapple syrup, vinegar and salt, mix the marinade.

Cut into large cubes of fish fillets, sliced peppers and pineapples, all strung on skewers, put in the marinade and leave for 3 hours in the cold.

Fry fish kebabs on each side for 10 minutes on the barbecue, periodically sprinkling marinade.

Fish kebab served with cooked rice and lettuce.