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

Ingredients

• 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

Method

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.