Preheat grill to 400 degrees, and treat grill surface with non-stick spray.
Create the marinade. In a large plastic bowl combine soy sauce, water, brown sugar, Sriracha sauce, garlic, ginger, and sesame oil. Whisk thoroughly.
Marinate the fish. Add fillets to marinade (making sure each fillet is evenly coated) and refrigerate overnight.
Make the kabobs. Thread the fillets on soaked wooden or bamboo skewers.
Place the kabobs on the barbecue grill, and cook 3 to 4 minutes on each side (or until done).
Quinton Phelps provides helpful tips on filleting invasive carp.
It's good to follow rules when preparing fish. Learn more
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.