Steamed Skate with Lemongrass, Ginger, Orange & Lime
Fish fillets are steamed over a flavored cooking liquid with orange and lime juices and slices of lemongrass and fresh gingerroot. Afterwards, the 'steaming liquid' is reduced to the consistency of syrup and served with the fish.
4 (6-ounce) pan-ready skate fillets
1 stalk lemon grass
3 cups orange juice
1/2 cup lime juice
2 teaspoons thinly sliced fresh gingerroot
- Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion of the lemongrass stem.
- In the base of a steamer, combine lemongrass, citrus juices and ginger; bring to boil. Arrange skate on steamer rack of basket. Season to taste with salt and pepper. Fit into pan and cover tightly. Reduce heat; steam for 5 minutes or just until skate 'flakes' easily when tested with a fork. If rack will not hold all of the skate at one time, steam in two batches.
- Using a wide slotted spatula, carefully transfer skate from steamer rack to heatproof platter or individual serving plates; keep warm.
- Turn heat to high, cook juices, uncovered, for 10 to 15 minutes or until sauce is reduced by one-half (should have consistency of syrup). Strain sauce over fish. Garnish with lime slices and chives, if desired.
Makes 4 servings.
Equipment Tip: To steam skate, use a rack or steamer basket that fits in a wok or wide pan. If the utensil doesn't have a fitted lid, cover with foil.
Recipe provided courtesy of National Fisheries Institute.