Barbecued sweet-glazed seafood

Barbecued sweet-glazed seafood

Feel Good Food
Chris Chen

This method of barbecuing seafood was inspired by street vendors in Japan and involves an easy, no-fuss, sweet-tasting glaze that is sure to please. If you prefer, substitute the prawns with any oily fish, such as tuna, salmon fillets or even medium-sized sardines. Serve with some freshly picked greens. If you’re using wooden skewers remember to soak them in water for about 1 hour to prevent them burning during cooking.


Quantity Ingredient
8 metal or wooden skewers
8 large raw prawns, shelled and deveined
8 rectangles calamari or squid
8 scallops


Quantity Ingredient
2 tablespoons shoyu
2 tablespoons mirin
3 tablespoons orange juice
2 tablespoons palm sugar, grated
1 tablespoon finely grated orange zest
1 teaspoon ginger juice, (see note)

To serve

Quantity Ingredient
1 tablespoon dark roasted sesame oil
1 tablespoon toasted sesame seeds, (optional)
2 tablespoons coriander leaves, roughly chopped
1 lime, cut into wedges


  1. Prepare the glaze by combining the shoyu, mirin, orange juice and palm sugar in a saucepan and bringing to the boil over high heat. Reduce the heat to low and simmer for 5 minutes, or until the sugar has dissolved. Remove from the heat and stir through the orange zest and ginger juice. Set aside until needed.
  2. Preheat a barbecue hotplate or chargrill pan to medium–high. Thread a prawn, a piece of calamari and a scallop onto each skewer until all the seafood is used. Brush a little sesame oil onto the barbecue hotplate and place the skewers on top. With another brush, coat the fish with the marinade and continue coating as it absorbs. After 3 minutes, turn the seafood over and continue to brush with the marinade to thoroughly coat. Barbecue the seafood for another 3 minutes, or until the prawns are firm and the meat turns white. Serve straight from the barbecue, sprinkled with toasted sesame seeds, a pinch of coriander and a lime wedge.


  • Grate a 1 cm knob of ginger, place in a muslin cloth (cheesecloth) and squeeze out the juice.
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