The juicy skate (called stingray in Asia) holds up well to intense flavors of the spice paste. Its sometimes-sharp flavor is calmed by the sweet, spicy, sour chili paste used here. Although it’s called “grilled,” the dish is often made on the stovetop on a hot griddle. This chars the outside of the leaves and imparts a smoky flavor. But grilling is the best method, so, if possible, fire up the grill for the most dynamic flavor.
© 2008 Robert Danhi. All rights reserved.