Skate Recipe

Prepare skate

Pat the skate wings dry with paper towels. Season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the glaze and broth.

Make tamarind glaze

In a small saucepan over low heat combine 3 tbsp tamarind paste, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tsp fish sauce, 1 minced garlic clove, 1 tsp grated ginger and 1 tsp chili flakes (if using). Warm gently, stirring, until sugar dissolves and the sauce thickens slightly, about 4–6 minutes. Taste and adjust acidity/salt by adding a little more vinegar or sugar to balance sweet-sour-salty. Keep warm.

Pan-sear or roast skate

Heat a large nonstick or heavy skillet over medium-high heat and add 2 tbsp neutral oil. When shimmering, add skate wings in a single layer, being careful not to crowd (work in two batches if necessary). Cook 3–4 minutes on the first side until golden and slightly crisp at the edges. Turn gently and cook 2–3 more minutes until just cooked through — skate cooks quickly; internal flesh should be opaque and flake easily. During the last 60–90 seconds spoon the warm tamarind glaze over the top of each wing to coat and caramelize lightly. Transfer to a warm plate and tent with foil while you finish broth and salad.

Toast the whole spices (2 star anise, 1 cinnamon stick, 4 cracked cardamom pods, 4 cloves, and 1 tsp black peppercorns) in a dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan so they do not burn. Transfer spices to a small piece of cheesecloth or a spice infuser.

In a medium saucepan add 1.25 L chicken or light fish stock, the toasted spice bundle or infuser, 2 halved shallots, 2 crushed garlic cloves, the smashed 1-inch piece of ginger, and 1 bruised lemongrass stalk. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently for 20 minutes to infuse flavors. Do not boil vigorously to keep the stock clear.

Strain the broth through a fine-mesh sieve into a clean saucepan or bowl. Discard solids. Return broth to the pot, add 1 tbsp light soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Taste and adjust seasoning — you want a balanced savory-sweet base with a hint of aromatic spice. Keep hot on lowest heat setting until ready to serve (do not boil).

Optional silky finish: stir in 1/2 tsp sesame oil just before serving for an additional toasted note (optional).

Prepare the papaya: using a julienne peeler or mandoline, shred enough green papaya to yield about 2 cups. Place shredded papaya in a bowl of cold water while you prepare other ingredients to keep it crisp, then drain well.

Make dressing: in a small bowl combine 2 tbsp fresh lime juice, 1 tbsp fish sauce, 1 tsp palm or brown sugar, 1 minced garlic clove and the thinly sliced bird's eye chili. Stir until sugar dissolves and taste for balance — adjust lime, fish sauce or sugar to reach a bright sour-salty-sweet punch.

Assemble salad: in a large bowl combine the drained shredded papaya, 1/2 cup julienned carrot (if using), 1/2 cup blanched and cut long beans, and 6 halved cherry tomatoes. Pour the dressing over and toss gently but thoroughly. Add 3 tbsp chopped roasted peanuts, 1/4 cup cilantro leaves and 1/4 cup Thai basil (if using). Toss again and taste; adjust seasoning. Keep chilled or at cool room temperature until plating.

Warm bowls: if serving the spiced broth as a shallow pool, warm the serving bowls briefly to keep everything hot. Place about 3/4 cup of hot spiced pho-style broth in each warmed shallow bowl.

Arrange: place one glazed skate wing on top of the broth in each bowl (or slice wings and fan across bowl). Spoon a small mound (about 1/2 cup) of green papaya salad alongside or lightly atop one edge of the skate so textures contrast—crisp salad against tender fish and warm broth.

Finish and garnish: sprinkle 1 tbsp chopped roasted peanuts over the salad and skate, scatter 1–2 tbsp thinly sliced scallions, and 1–2 tbsp microgreens or extra cilantro. Add a lime wedge at the side. If desired, drizzle 1/2 tsp sesame oil over the broth for fragrance. Serve immediately so the glaze remains slightly sticky and the salad stays crisp.