Skate wings poached in miso and ginger with chilli and coriander
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This skate recipe is a quick and delightfully simple fish dish, developed by Geoffrey Smeddle for the Sunday Herald. Miso is traditionally made from fermented soy beans and brings an exciting dimension to this Asian-inspired skate recipe, beautifully offset by the piquant chilli and warm ginger.
First published in 2015
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Ingredients
Metric
Imperial
Ingredients
- 4 skate wings, trimmed to approximately 180g pieces
- 20g of fresh coriander
- 1 tbsp of fresh ginger, peeled
- 1000ml of miso soup
- 1 red chilli, cut into thin rounds
- 200g of green beans, trimmed
- 2 pak choi
- 1 lime
SAVE RECIPE
Method
1
Chop the coriander leaves and set aside. Finely grate the ginger
- 20g of fresh coriander
- 1 tbsp of fresh ginger
2
Bring the miso soup to a simmer then divide the liquid between two pans. Divide the ginger between the two pans
- 1000ml of miso soup
3
Place the fish into the first pan, adding the chilli rounds. Simmer very gently until the fish is just coming away from the central cartilage. This should take about six minutes. Do not allow it to cook too fast
4
Meanwhile, cook the beans in the other pan for four minutes. Split the heads of pak choi, add to the pan with the beans and simmer for a further two minutes
- 2 pak choi
- 200g of green beans
5
Turn off the heat under both pans. Lift the fish out of the liquid and place in serving bowls. Lift the vegetables out of the liquid and arrange over the fish
6
Scatter chopped coriander leaves over each bowl then spoon some of the cooking liquid over, making sure you get some chilli on each plate. Squeeze the lime juice over each dish and serve at once
- 1 lime
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