Skate wings poached in miso and ginger with chilli and coriander

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

Ingredients

Metric

Imperial

Ingredients

Method

1
Chop the coriander leaves and set aside. Finely grate the 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
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
First published in 2015

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.

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