| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 30g |
| sugars | fibre | protein | salt |
| 5g | 3g | 34g | 1.8g |
Why I Love South Korean Spicy Braised Skate Wing with Black Bean Paste
Given my deep-rooted love for Tex-Mex flavors, branching out to explore other culinary traditions has always been an exciting venture. This is one of the ways in which I discovered the beautiful recipe of Spicy Braised Skate Wing with Black Bean Paste. This South Korean staple is the perfect example of exotic ingredients coming together in a harmonious melody of flavors. One bite of the dish, and I knew I had to share it with the world – fellow Tex-Mex lovers included!
Savour the picture of this delectable treat below:
Texture And Flavor Adventure With A Global Touch
While my original love remains the fusion of Mexican and traditional Southern cooking, I found that this typically Korean recipe of skate wings remained true to my ideals of rich, hearty dishes. It’s reminiscent of a creole étouffée in terms of texture but brings with it the unique taste of black bean paste and spiciness from red chili powder. The versatility of black bean paste is often compared to that of soy sauce, and rightly so, forming a base that brings out the heat and umami in the dish.
Bringing Soul into Seafood
This Spicy Braised Skate Wing with Black Bean Paste brings a unique charm to the plate. The taste is somewhere between scallops and rays, with a tender, gelatinous texture with a slight crunch. When braised in the aromatic black bean paste, the deep, tangy undertones of the skate wing surface, creating a feast for the senses. This dish would pair surprisingly well with the spice-infused southern classics that, like this skate wing recipe, have a distinct flavor base. Think along the lines of Cajun Seafood Gumbo.
While I admit this recipe is a far cry from Tex-Mex, I believe that this recipe perfectly encapsulates my food philosophy — bringing groundbreaking blends of tastes from far and wide to introduce comfort food with a global twist. This dish, is, in fact, one of the main ways I’ve attempted to introduce my learners to a diverse range of flavors and cuisines across the globe. It has been inspired by the famous South Korean Chef Baek Jong-won who introduced me to the delicate balance of Eastern cuisine.
What You’ll Need
- 3 Skate wings, approximately 1.5 lbs each
- 1/2 cup black bean paste
- 1 tablespoon red chili powder
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cups rice wine
- 4 cups water
- 6 cloves garlic, minced
- 1 onion, roughly chopped
- 2 green onions, chopped
- 1 red chili pepper, finely chopped
- 1 tablespoon vegetable oil
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the garlic, onion and red chili pepper. Sauté them until they’ve become fragrant and the onion has turned translucent.
Step Two
Next, stir in the black bean paste and red chili powder, coating the vegetables evenly. Keep stirring for about two minutes, allowing the flavours to meld together.
Step Three
Place the skate wings in the pan, making sure to spread them out so they aren’t overlapping. Cover the skate wings with the black bean mixture, ensuring each piece is coated thoroughly.
Step Four
Slowly pour in the rice wine, soy sauce, and the sugar. Stir well, combining all the ingredients in the pan. Cook this for about three minutes, allowing the alcohol from the rice wine to cook off.
Step Five
Add water to the pan, enough to just cover the skate wings. Bring the mixture to a boil, then reduce the heat and let it simmer.
Step Six
Cover the pan and let it cook for about 30 minutes, or until the skate wings are tender and the sauce has thickened. Add more water if needed.
Step Seven
Check the seasoning, adding more soy sauce or sugar as needed. Once you’re happy with the flavour, sprinkle the chopped green onions over the top. Let it cook for another two minutes.
Step Eight
Your spicy braised skate wing with black bean paste is now ready to serve. Spoon it out onto a plate and enjoy it warm. The robust flavours of the black bean paste and the tender fish make for a delicious meal.
