Recipe by Quinton Phelps

1 pound Boneless Asian carp Fillets
1/3 cup Soy Sauce (Low Sodium) (cut into 5‐inch long pieces)
1/3 cup Packed Brown Sugar
1/3 cup Water
1 Tbsp Sriracha Sauce (optional)
2 tsp Minced Garlic
1 tsp Freshly Grated Ginger
1 tsp Sesame Oil
12 Wooden Skewers

1. Preheat grill to 400 degrees, and treat grill surface with non‐stick spray.
2. Create a marinade. In a large plastic bowl combine soy sauce, water, brown sugar, Sriracha sauce, garlic, ginger, and sesame oil.
3. Whisk thoroughly.
4. Marinate the fish.
5. Add fillets to marinade (making sure each fillet is evenly coated) and refrigerate overnight.
6. Make the kabobs.
7. Thread the fillets on soaked wooden or bamboo skewers.
8. Place the kabobs on the barbecue grill, and cook 3 to 4 minutes on each side (or until done).