Skate fish is quite different from the regular fish we usually cook. My first time trying it was at a small Malaysian restaurant in New York City. They had a glass-window kitchen where you could watch the chefs at work, and honestly, it was love at first bite.
Mr. Parveez, on the other hand, never really took to it the way I did—but I was completely hooked. The restaurant was tiny and often crowded, which made it tricky for us to visit, especially with kids in strollers. Eventually, our trips there stopped, but my love for skate fish didn’t. I knew I had to start making it myself.
Skate fish, unlike many other types of fish, has a soft and slightly delicate texture. Depending on the kind of pan you use, it can easily stick, so you need to handle it gently. Adding too much oil doesn’t help either—it just makes the fish greasy, and let’s be honest, oily fish is never enjoyable.
The marinade for this dish is simple to make and leans toward the spicier side. If you prefer milder flavors, just reduce the amount of chili. It’s an easy, beginner-friendly recipe that’s full of flavor and guaranteed to impress anyone you serve it to.