Skinning and cooking stingray/skate
Replies: 16 - Last Post: Feb 17, 2010 12:19 AM Last Post By: tribolite
Feb 14, 2010 5:36 AM
Skinning and cooking stingray/skateI wanted to make Malay/Singapore style grilled stingray (stingray with lots for chili and garlic). I bought a nice wing at my local Parisian fishmonger (called 'raie'- so i presume that it's stingray but it might be skate- can't tell the difference).
However, when i came home i discovered that apart from the grey spiky skin on one side of the wing, the other side has tough white membrane-like skin. I spent 20 mins on Google and Youtube trying to figure out how to remove them but i failed miserably. In the end i just cooked the thing (wrapped in alu foil under the broiler) and of course after cooking the skin peels away easily.
What i'd like to know though is- how does one remove this skin? next time i'd like to do it right.
Feb 14, 2010 7:03 AM
1In Malaysia,Singapore,Indonesia and Thailand all sting rays and skates are cooked with the skins intact after being cut up into long slices or large bite sized chunks.
Small rays are sometimes grilled or barbecued whole after removing the sting with the tail and the gut contents.
The fish is usually marinated in a paste of liquidized onions,tumeric,chillies,garlic,thick sweet soy sauce,tamarind and some coconut cream before grilling.
They are also popular in hot sour,spicy curries.
The skin is often also eaten as it has a pleasent glutenious texture after cooking or grilling.
Feb 14, 2010 7:07 AM
Feb 14, 2010 8:14 AM
3thanks Nutrax. Somehow these videos did not show up in my search. anyway, in the skate cleaning 101 video, at about 2 mins he pulls of the skin- using something called a 'gripper' and some pliers. Needless to say i don;t have that equipment at hand....
tribolite, are you sure that in Malaysia/Sing they serve it with skin? I don't remember that....
Vinny, i came across the urban legend too but given the stringy texture of ray i think it would be imposisble to pass it off as clams...
Feb 14, 2010 8:59 AM
Feb 14, 2010 9:11 AM
Feb 15, 2010 6:37 AM
6#4.We order grilled/barbecued or curried skates and sting rays dishes in hawker stalls and local resturants quite often as it is a popular fish around these parts and they are always served without the skin being removed.
Removing the skin as shown in the YouTuble video in #3 using the "gripper pliers" seems to be only done for western cooking.
Feb 15, 2010 7:48 AM
Feb 15, 2010 2:08 PM
Feb 15, 2010 11:40 PM
9#10.Yes,the whole marinated slices of skate/sting ray is wrapped up in the banana leaf which imparts a lovely aromatic flavour from the spices/seasoning and banana leaf when grilled over charcoal embers.
Sometimes they just grill them without the banana leaf but also baste the fish while grilling with a bit of vegetable oil mixed with some coconut cream and a pinch of tumeric powder.
This is then served on a plate on top of a fresh cut banana leaf.
A dip made with sweet black soy sauce,finely sliced shallots,a teaspoon of brown palm sugar,a pinch of grilled powdered prawn paste(balacan),a squeeze of lime juice and some diced green Thai birds chillies is served with the cooked fish.
Feb 16, 2010 6:35 AM
Feb 16, 2010 7:11 AM
Feb 16, 2010 7:31 AM
Feb 16, 2010 8:50 AM
Feb 16, 2010 9:15 AM
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