Tamarind Glazed Skate Wing Recipe

Prepare skate

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

Make glaze

In a small saucepan over medium heat, add the tamarind paste, light soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, and chili flakes if using. Warm gently, stirring, until sugar dissolves and mixture slightly thickens, about 4–6 minutes. Taste and adjust balance: add more tamarind for tartness, sugar for sweetness, or fish sauce for umami. Remove from heat and set aside.

Cook skate

Heat a large skillet over medium-high heat. Add neutral oil. When shimmering, place skate wings skin-side down (if skin-on) and cook without moving 3–4 minutes until nicely browned; lower heat if it starts to smoke. Flip carefully and add butter to the pan; baste the fish with melted butter for 1–2 minutes more until opaque and just cooked through (internal temperature ~125–130°F / 52–54°C). Total cooking time will be roughly 6–8 minutes depending on thickness.

Glaze fish

In the final 1–2 minutes of cooking, brush the tamarind glaze onto the top of the skate wing, turning the pan to coat and allowing glaze to caramelize slightly but not burn. Remove skate wings to a warm plate and let rest 2 minutes. Spoon any remaining reduced glaze from the pan over the wings before plating.

Prep salad ingredients

Shred the green papaya and julienne the carrot. Blanch the green beans in boiling salted water for 30 seconds, then transfer to ice water; drain and cut to 1" pieces. Thinly slice the shallot and chilies.

Make dressing

In a small bowl, whisk together lime juice, palm (or brown) sugar, fish sauce, and 1 tbsp tamarind water (mix 1 tsp tamarind paste with 1 tbsp warm water if needed). Taste and adjust to achieve a balance of sour, salty, and sweet.

Toss salad

Combine shredded papaya, carrot, blanched beans, shallot, and sliced chilies in a mixing bowl. Pour the dressing over the vegetables and toss gently to combine. Let sit 5–10 minutes to allow flavors to meld, then fold in chopped roasted peanuts just before plating.

Char aromatics

Place the halved onion and smashed ginger under a broiler or on a hot cast-iron skillet until well-charred, about 6–8 minutes, turning as needed. This step adds roasted depth to the broth.

Toast spices

In a dry saucepan over medium heat, toast the star anise, crushed cardamom, cloves, coriander seeds, and cinnamon stick for 1–2 minutes until fragrant. Be careful not to burn them.

Simmer broth

Add the water (or stock), charred onion, charred ginger, toasted spices, and cilantro stems (if using) to the saucepan. Bring to a gentle simmer and cook gently for 20–30 minutes to infuse the spices.

Finish broth

Remove solids with a slotted spoon or strain through a fine sieve. Return the clear broth to the pan and stir in tamarind paste (dilute if needed), fish sauce, brown sugar, and cracked white pepper. Taste and adjust seasoning — you want a lightly spiced, slightly sour broth complementary to the glazed skate. Keep warm over low heat until plating.

Warm shallow bowls. Spoon about 3/4 cup of the spiced pho-style broth into each bowl. Place one glazed skate wing gently on top of the broth so the glaze remains visible. Arrange a generous mound (about 1/2 to 3/4 cup) of green papaya salad alongside or atop the wing, depending on presentation. Scatter roasted peanuts, cilantro leaves, scallions, and microgreens over the dish. Serve with lime wedges on the side for extra brightness.

Serve immediately so the skate retains its texture and the broth is hot. Leftover glaze can be served on the side.