We love skate, a group of cartilaginous fishes belonging to the family Rajidae, the rays. The firm white flesh, which comes from the “wings” of the ray, is sweet, succulent and distinctively delicious.
We always order skate when we see it on a menu—invariably at a French or seafood restaurant. Often, it is served in brown butter with capers; but however it is prepared, it is always a treat.
Because skate isn’t the easiest fish to find at the market, we never cooked it at home—until this super-easy recipe sent us on a skate wing hunt. The recipe is from Brooklyn Wok Shop, a New York restaurant that has reinterpreted Cantonese cuisine using classic French techniques.
Chef Edric Har worked at some of New York City’s great restaurants (Le Bernardin, Veritas, Cru) and his wife, Melissa, grew up in her family’s Chinese restaurants in Orlando. They call their concept Chinese Food 2.0.
Skate has a delicious white flesh that is distinctly different from other fish. Photo courtesy Brooklyn Wok Shop.
We enjoyed the recipe so much, we’ve made skate our tip Of The Day. It may not be easy to find, so call around to your local fish stores.
Skate with Ginger and Scallions
Serves 2-3 with a side of rice.
1. Cut each skate wing in half to create two palm sized pieces.
2. In a pot large enough to fit all the fillets, fill with water about 5 inches deep and bring to a boil. Note: The skate will curl as it cooks, so allow enough water to cover.
3. Once the water is boiling, season with salt and add the skate. Turn off the heat and cover with a tight fitting lid. Cook 3-4 minutes, depending on the thickness of the skate.
4. Remove fish to a plate with a slotted spoon and top with scallions and ginger.
5. Heat canola oil until just smoking and pour over the ginger and scallions. Drizzle soy sauce over the fish and season with white pepper. Serve with rice and a side of your favorite greens (broccoli rabe or conventional broccoli go nicely).
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