Crispy Skate Wing with Ponzu Dipping Sauce

7:56 am on 16 February 2008

(Serves 10)

Step 1: Ponzu Sauce


1 Cup rice wine vinegar
1 Cup soy sauce
1/3 Cup red wine
3 TBL Bonito fish flakes
4 Pickled plums
1 Whole lime (quartered)


Place all the ingredients in a suitable saucepan and bring up to very slight simmer. Simmer for half an hour to let all the flavours infuse. Remove from the heat and strain through a fine sieve or better still a piece of muslin cloth. Cool to room and keep refrigerated. Will last indefinitely.

Step 2: Preparing & Cooking the Skate


10 x 100gm Skate fillets .
Seasoned flour Clarified butter 
Step 3: Plating the Dish
Ponzu sauce 
Cooked skate wing
5 Limes
Coriander to garnish


Bring a sauté pan or skillet up to high heat. While the pan is getting hot, lightly dust the skate fillets in the seasoned flour. Always shake off any extra flour. Once the pan is hot add a liberal amount of clarified butter. Next add your skate fillets and lower the heat slightly. Cook the skate wing for up to two minutes on either side. The skate should be golden and crisp on the outside and juicy and moist on the inner. Place the skate wing in the center of the hot plate. Next to it, in a small dipping dish,add the ponzu sauce. Garnish with half a lime and a piece of coriander.

From Afternoons with Jesse Mulligan

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