Poached Skate with Ginger and Scallions

Lemon Herb Fish in Parchment Paper

Updated Jul 2, 2017 @ 8:25 am

Use local and/or organic ingredients whenever possible. Substitute grapeseed or sesame oil for canola oil. Choose brown rice instead of white rice.

“This is one of my favorite ways to cook fish. It’s so simple yet so satisfying. Traditionally, we use black bass or flounder for this preparation, but one of my favorite fish is skate. The poaching liquid that pools on the plate is the beginning of a fantastic sauce. Once you add the soy sauce and flash fry the ginger and scallions, you’ll be spooning it over your rice and eating every last grain.” – Edric Har

Poached Skate with Ginger and Scallions

  • Serves: 2
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Ingredients

  • 1 lb skate wing filets
  • 1 inch ginger, peeled and cut into matchsticks
  • 2 scallions, washed and sliced into ½ inch rounds
  • 2 tsp soy sauce
  • 3 tbs canola oil
  • Salt
  • White pepper

Directions

  1. Cut each skate wing in half so you have 2 palm-sized pieces from each filet.
  2. Fill a pot large enough to fit all the filet with water about 5 inches deep and bring to a boil. Note: the skate will curl as it cooks; 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. With a slotted spoon, transfer fish to a plate and top with scallions and ginger.
  5. Heat canola oil 'til just smoking and pour over the ginger and scallions.
  6. Drizzle soy sauce over the fish and season with white pepper.
  7. Serve with rice.
Note:

Use local and/or organic ingredients whenever possible. Substitute grapeseed or sesame oil for canola oil. Choose brown rice instead of white rice.

“This is one of my favorite ways to cook fish. It’s so simple yet so satisfying. Traditionally, we use black bass or flounder for this preparation, but one of my favorite fish is skate. The poaching liquid that pools on the plate is the beginning of a fantastic sauce. Once you add the soy sauce and flash fry the ginger and scallions, you’ll be spooning it over your rice and eating every last grain.” – Edric Har