Skate fish has a delicate crab-like texture and tastes like succulent white fish with the natural sweetness of crab. At first glance this fish may seem quite intimidating to work with; but just make sure you can get it as fresh as possible, and you are all set. If you are able to get it from a reputable fish monger they can usually skin it for you. If there is a strong rancid smell of ammonia it is best to avoid it as it is not fresh. The original Singaporean version uses Stingray, but this is not available in my neck of the woods, so here is my re-edition with locally sourced Skate Wing fish which is similar. Simply lightly blanket the Skate wing generously with sambal paste. This is the perfect fish dish if you like bold, bright, and fiery flavors with seafood.
- 2lb Skate fish wing (skin removed)
- 1 lime
- banana leaf/leafy green (optional)
Sambal Paste (homemade or ready made- Yeos Singapore Sambal paste)
- 1.5 oz whole dried red chili pepper (re-hydrated in hot water)
- 1 Onion (chopped)
- 3 Garlic cloves
- 1 slice ginger
- 2 tbsps Belachan
- 2 tbsps dried shrimp(re-hydrated in hot water)
- 1 tsp tamarind paste
- 1/2 tsp Salt
- 1 tbsp Sugar
1.Blend the sambal paste ingredients into a smooth paste using a food processor.
1.Place skate on a foil lined baking sheet.
2.Blanket the sambal sauce over the skate.
3.Preheat oven and set broiler to 425F . Broil for 12-15 minutes or until opaque and separates easily.
4.Turn off the broiler.
5. Cut lime and squeeze the juice over the fish.
6.Serve on a banana leaf or leafy greens (optional).