Grilled Fish Skewers (Iik Um)
The Quirky Foodster Team
Ingredients
- Firm reef fish, cut into chunks — 500 g (1 lb 2 oz)
- Oil — 2 tbsp
- Garlic, minced — 2 cloves
- Lime juice — 1 tbsp
- Salt and pepper — to taste
Method
- Toss the fish chunks with oil, garlic, lime juice, salt and pepper, and let marinate for 15–20 minutes.
- Thread the fish onto skewers.
- Grill over hot charcoal (or a hot grill pan), turning occasionally, for 6–8 minutes until charred outside and cooked through.
- Serve hot.
Introduction: Chunks of marinated reef fish grilled on skewers over hot coals, a simple, smoky snack sold and shared across the islands.
Cultural Background: Grilling fresh fish over an open flame is one of the oldest cooking methods across Micronesia, and threading it onto skewers makes it easy to share at community gatherings and casual roadside stands.
Tips: Don’t overcrowd the skewers — leave a little space between pieces for even charring. Use a firm fish that holds together well on the skewer.
Variations: Add chunks of onion or pepper between the fish pieces on the skewer. Serve with a squeeze of extra lime.
Storage: Refrigerate cooked skewers in an airtight container for up to 1 day.
Reheating: Reheat in a hot dry pan for 1–2 minutes per side, or briefly under a hot grill.
Nutrition: Per serving (approx.): 220 kcal, 26 g protein, 10 g fat, 2 g carbohydrate.
FAQs:
Q: What fish works best?
A: Any firm reef fish, such as snapper, grouper or tuna.
Q: Can this be cooked indoors?
A: Yes, a hot grill pan or broiler can approximate the charcoal-grilled
- Firm reef fish, cut into chunks — 500 g (1 lb 2 oz)
- Oil — 2 tbsp
- Garlic, minced — 2 cloves
- Lime juice — 1 tbsp
- Salt and pepper — to taste
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