Hongeojjim (Steamed Skate Fish)

If you believe skate is a weird fish, suppose once more and give this superb fish another opportunity! Skate is a sensitive, organization fish that has a slight, candy taste and a unique texture. It has cartilage — no bones.

Ingredients

1 skate wing hunger 홍어 (about 3/4 to 1-1/4 pounds)
salt

Sauce

1 scallion finely chopped (about 2 tablespoons)
1 teaspoon minced garlic
1/4 teaspoon ginger
2 tablespoons soy sauce
1 tablespoon rice wine or mirin or white wine
1 tablespoon lemon juice
1/2 tablespoon sugar or 1 tablespoon corn syrup or oligodang,
1/2 teaspoon gochugaru Korean red chili pepper flakes
1/2 tablespoon sesame oil
1/4 teaspoon sesame seeds
Pinch pepper

Optional Garnish

1 scallion cut into about 4 inches and thinly sliced (package, 파채)
or a handful of spring mix or arugula

Instructions

Clean the skate and lightly season with salt.
Combine the sauce ingredients and mix well until the sugar is dissolved.
Fill a large pot with about two inches of water. Place a steamer on top. If no steamer is available, place a small heatproof baking dish or ramekin that can keep a large plate high enough not to touch the water, and then place a heatproof large plate on top. When the water starts to steam, add the fish and cover. Steam for about 8 to 10 minutes.
Open the lid, and spoon the sauce all over the fish. Cover, and steam for 2 to 3 more minutes. It’s done if the flesh separates from the cartilage easily. Remove from the pot and place the optional scallion while the fish is still hot.

Parchment paper method

Preheat the oven to 450°F. Cut two pieces of parchment paper that are large enough to completely wrap the fish and leave extra for the folds. On a baking sheet, place the fish in the middle of the double-layered parchment paper. You can add some lemon slices if you want. Bring the two long sides together and fold a couple of times to seal tightly. Next, fold and roll the shorter sides, and then tuck each one under the fish to seal the packet.

Bake the fish for about 8 to 10 minutes. Carefully open the packet, and spoon the sauce all over the fish. Return it to the oven, and cook for 2 to 3 minutes.