Barbecued skate with miso barley risotto

Barbecued skate with miso barley risotto

By Eunice Muscat

Photo by Eunice Muscat

Skate is a cheap and plentiful fish making it both sustainable and affordable. Adding some local spring veggies along Japanese miso gives this dish a perfect delectable flavour. And now that summer is here, why not light up the barbecue? 

Barbecued skate with miso barley risotto


  • 150g skate
  • 1 tbsp fresh miso paste
  • Light olive oil
  • 90g barley
  • 30g butter
  • 2 cloves garlic, thinly sliced
  • 50g chestnut mushrooms
  • 40g fresh peas
  • 30g fava beans
  • 50ml sake
  • 50ml light soy sauce or tamari
  • 120ml water
  • Spring onions
  • Chilli oil 
  • Lime


  1. Rub the skate in miso and marinate for approx. 4 hours.
  2. Boil the barley in salted water according to the instructions on the packet. Drain and set aside.
  3. Melt the butter in a pan over medium heat. 
  4. When melted, add the garlic and saute until soft – approx. 2-3 mins.
  5. Add the mushrooms, peas and fava beans (or any other vegetables you like).
  6. Add the sake and soy and add some water to the pot.
  7. Add the pre-cooked barley and simmer for 45 mins till creamy. 
  8. Keep the barley warm while you cook the skate.
  9. Remove the skate from the marinade and pre-soaked skewers through the fish at regular intervals along the side of the fish.
  10. Place a grill rack over really high heat or light up the barbecue till the charcoal is glowing.
  11. Lightly oil the fish and grill for 3-4 mins until slightly charred. Flip it over and cook for a further 2-3 mins.
  12. Place the barley risotto into bowls and top with the fish.
  13. Finish with spring onions, chilli oil and lime.  

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