Skate Recipe

Prepare skate

Rinse skate wings under cold water and pat dry with paper towels. Trim any ragged edges. Place on a board and season both sides evenly with kosher salt and freshly ground black pepper. Drizzle lime juice over both sides and let rest for 10 minutes to lightly cure.

Oil and set aside

Brush both sides of each wing with the 2 tablespoons of vegetable oil to help prevent sticking and to transfer heat evenly when cooking in banana leaf. Set aside while you make the sambal.

Soak dried chilies

Place the dried red chilies in a bowl and cover with hot (not boiling) water. Let soak 10–15 minutes until softened. Drain and reserve about 1/4 cup of the soaking liquid.

Blend chilies and aromatics

In a food processor or mortar and pestle, combine the rehydrated dried chilies, fresh bird's eye chilies (use fewer for milder heat), shallots, garlic, and chopped tomato. Pulse or pound until you have a coarse paste. Add tamarind paste, palm sugar, and reserved soaking liquid a little at a time to help it come together.

Cook the sambal

Heat 2 tablespoons of neutral oil in a small skillet over medium heat. Add the chili-tomato paste and cook, stirring frequently, until the raw smell dissipates and the oil starts to separate from the paste, about 6–8 minutes. Stir in fish sauce, lime juice, and salt. Taste and adjust balance (sugar for sweetness, lime for acidity, fish sauce for umami). Remove from heat and set aside.

Prepare banana leaves

If using fresh banana leaves, pass each leaf quickly over an open flame or blanch in hot water to soften and make them pliable. Pat dry. Cut leaves into pieces large enough to fully wrap each skate wing (approx. 12 x 12 inches). If using frozen or store-bought leaves, thaw and warm them similarly to make flexible.

Assemble parcels

Place one skate wing on the center of a banana leaf piece. Spoon about 2–3 tablespoons of the sambal on top of the skate, spreading into a thin layer but not smothering. Sprinkle a little extra salt if desired. Fold the banana leaf over the fish to create a tight parcel and secure with kitchen twine or toothpicks, or fold into a neat envelope.

Cook the parcels

There are two good methods: baking or grilling. - Oven: Preheat oven to 400°F (200°C). Place parcels on a baking sheet and brush tops with a little oil. Bake 12–15 minutes, depending on thickness, until skate is opaque and flakes easily. - Grill: Preheat grill to medium-high. Oil grates lightly. Place parcels on grill and cook 6–8 minutes per side, turning once, until cooked through. The banana leaf will char in spots and impart a smoky aroma.

Finish and rest

Let parcels rest 2–3 minutes after cooking. Carefully open each banana leaf (steam will be hot) and brush any juices over the fish. Spoon additional sambal on top if desired.

Transfer cooked skate to plates (still in leaf if you like the presentation or remove it). Garnish with cilantro leaves and sliced scallions. Serve with lime wedges on the side for squeezing and extra sambal alongside. Serve immediately.