Skate Wing Ssam

Fried Skate Wing, Haiga-Mai Rice, Peanut Ssamjang, Spicy Radish, Pickled Radish and Garlic, Lettuce

Chef Sky Hanuel Kim of Gift Horse | Providence, RI

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Adapted by StarChefs | september 2023

INGREDIENTS

Pickled Garlic:
¼ cup shaved garlic
50 grams soy sauce
40 grams plum vinegar
40 grams granulated sugar

Spicy Radish:
¼ cup fish sauce
¼ cup dehydrated radish, cut into 1-inch batons
4 tablespoons Korean chile flakes
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 ½ tablespoons minced garlic
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons chopped scallions

Pickled Radish:
1 black radish, thinly sliced
15 grams plum vinegar
3 grams kosher salt
10 grams granulated sugar

Vegetable Butter:
5 tablespoons unsalted butter
1 tablespoon minced onion
1 tablespoon minced carrot
1 tablespoon kosher salt

Spicy Peanut Ssamjang:
50 grams unsalted peanuts
25 grams Peri-Peri hot sauce
5 grams mirin
10 grams granulated sugar
10 grams minced garlic
5 grams sesame oil
5 grams chopped scallions

Dredge:
2 cups all-purpose flour
¼ cup masa
3 tablespoons cornmeal
3 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground ginger
1 tablespoon kosher salt
½ tablespoon ground black pepper
1 tablespoon sweet paprika

Fried Skate Wing:
24 grams kosher salt
2 cups panko breadcrumbs
2 eggs, whisked
5 cups canola oil
1 skate wing

To Assemble and Serve:
1 cup cooked Haiga-mai rice
10 lettuce leaves

METHOD

For the Pickled Garlic:
Place shaved garlic in a nonreactive container. Set aside. In a saucepan over medium-high heat, bring soy sauce, vinegar, sugar, and 50 grams water to a boil. Pour vinegar mixture over the garlic. Let cool to room temperature, then refrigerate for 2 weeks.

For the Spicy Radish:
In a small mixing bowl, combine fish sauce and 1 cup water. Transfer mixture to a nonreactive container and add dried radishes. Let steep 1 hour, then strain and set aside. In an airtight container, combine all remaining ingredients. Add radish mixture, cover, and refrigerate overnight.

For the Pickled Radish:
Place radishes in a nonreactive container. In a saucepan, bring vinegar, salt, sugar, and 15 grams water to a boil. Pour vinegar mixture over radish. Let cool to room temperature, then refrigerate overnight.

For the Vegetable Butter:
In a sauté pan over medium heat, melt 1 tablespoon butter. Add vegetables and cook until tender. Remove from heat and let cool. Once cooled, transfer vegetables to a mixing bowl with remaining 4 tablespoons butter. Stir to combine. Transfer butter mixture to a plastic wrap-lined work. Roll butter into a log, seal, and freeze.

For the Spicy Peanut Ssamjang:
In a Vitamix blender, purée peanuts, hot sauce, mirin, and sugar until smooth. Transfer mixture to a mixing bowl, then stir in remaining ingredients. Reserve.

For the Dredge:
In a mixing bowl, whisk to combine all ingredients. Set aside.

For the Fried Skate Wing:
In a nonreactive container, combine salt and 300 grams water. Mix until salt has dissolved. Submerge skate wing and brine 2 hours. Once brined, remove fish and transfer to a paper towel-lined plate. Keep cool. Place whisked eggs, 1 cup Dredge, and breadcrumbs in three separate shallow tins. In a rondeau over medium-high flame, heat oil. Dredge brined fish in flour mixture, then the eggs, and finally the breadcrumbs. Drop in hot oil and fry 8 minutes, flipping halfway through. Transfer to a wire rack, season with salt, and let cool.

To Assemble and Serve:
Place Fried Skate Wing on a serving plate. Place rice to the right of the Fried Skate Wing. Top rice with shaved Vegetable Butter, then place lettuce leaves next to the rice. Place small mountains of Soy Pickled Garlic, Black Radish Pickle, Spicy Dried Radish, and Spicy Peanut Ssamjang to the left of the Fried Skate Wing and serve.

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