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