Remove skin from salmon fillet and trim away any brown fatty areas

Place 8 bamboo skewers into the fillet running from the thick side to the thin about 1

inches apart

Then slice the fillet so that you have individual pieces of salmon on the skewers

Make a sauce combining the remaining ingredients, including the juice from the lime and the zest

It's also easiest to mince the ginger by putting it through a garlic press

You can adjust the mix of ingredients to match your personal tastes

Place the salmon in a deep bowl or ziploc bag and marinate in about half of the sauce, reserving the rest for serving

Refrigerate for 30 minutes to an hour, more will break down the fish and cause it to "cook" a bit in the lime juice

Grill skewers on a high heat and serve

Eat with chilled raw Yu Choy, which you use to wrap bits of the fish and drizzle with remaining sauce