Skate, the Korean Way

My last post left Viv and I departing Penang for London at the end of April. Our overall plan was to spend some time in the UK with Indy, Cat and Charlie and then for our paths to divide: Viv to Bermuda with her Mum Ann whilst I would go to Rome with my tennis buddies for the Italian Open, pasta and wine. I would then head to Bermuda to reconnect and then we would all troop back to England and thence on to Greece, our ultimate destination and realistically the reason we were doing all of this traveling in the first place.

Despite the raising of Covid restrictions, fair to say that travel is not yet back to its pre-Covid levels of seeming normality. Simply handling all that bloody paper work and getting those tests is a real pain in the neck. But at least we are able to travel. First comment is to say that British Airways is just about hanging on. Number of flights may be fewer but they are trying hard.

On the way from Bermuda to London I couldn’t watch any of the drivel shown on BA’s appallingly low standard in flight fare that was in English. I did find a cooking show concerning 2 Korean chefs who flew to Malaysia to eat seafood and in particular skate.

As they discovered Skate is not found in Malaysia but various rays are, so their quest began in a Kuala Lumpur street market eating sting ray mostly in various ways.

They loved them all. I do too even though I haven’t been to eat ray in KL, only Penang in the north. One such favorite was skate cooked in a creamy durian sauce.

Durian is a soft fruit indigenous to Malaysia. It is everywhere in Penang. It is something you either love or hate. This is because it has the same texture, smell and to me anyway the taste of shit. 

One of the chefs loves durian, the other does not. The non lover found the dish delicious whilst the lover waxed and waxed ever more lyrical about it. It looked slimy to me. Thankfully no smellovision.

The chefs then went to eat at big restaurants, Malay, Chinese and Indian which are the three main ethnic groups in Malaysia. Having savored the fare (non sting ray fare) and lapped it up, they then decided to do a big cook up for their new Malaysian friends and feature skate which they would import from Korea.

Koreans love fermented food. Kimchi for example is fermented cabbage based. Fermented for the unwary means aged in polite terms or nearly rotten if you want to put it plainly. 

The skate was 15 days old.

Thank goodness for no smellovision!

They cooked a dish each. One chef prepared a sort of kimchi appetizer featuring deep fried fermented skate. The other cooked a dish where the skate was first braised then mixed in with a sort of Mediterranean salad featuring avocados. They also did a together dish featuring a cream of durian sauce.

The three chefs sat at a table excitedly discussing what they might expect and then the appetizer appeared. The kimchi and fried skate dish. They took their first bites. 

Silence.

I know that sound from my own experiences with cooking something. Probably the first time was when I was on a boat on the Norfolk Broads in England with some work friends. We took turns cooking and one day was mine for breakfast and I pushed the boat out. We'd had quite a bit to drink the night before so I thought a nice greasy cook up was in order, including a favourite of mine; fried bread. My mum always fried the bread in lard so I'd bought some and added it to the rest of the delicately fried goodies. To me it was great if perhaps a little leaden both on the plate and in the tummy after. To the others, it was just plain silence. I never had to cook again that trip. 

Back to the story...

One chef took a drink of water and said the dish was very interesting and contained flavors she’d never had before. This was the Indian. The Malay chef said ‘yes it was interesting and very nice’ before taking a sip of water. The camera didn’t show what the Chinese guest chef said.

The braised skate came out next and the guest chefs took a bite.

No silence this time. The Chinese chef said it reminded her of stinky tofu, something often found in Chinese cooking. The Malay chef said yes and after a little while again said it was nice.

The final durian dish came out. The Indian chef had left by now and generous portions were heaped out with rice. The two remaining chefs took a bite.

Clearly both chefs love durian for they waded in with gusto. Both said the creamy durian flavor dominated the dish …. Aka they couldn’t taste the fermented Skate, thank goodness!!

As someone who likes fresh skate very much, I think I may have struggled with these dishes. Great fun to watch though.