Skate Ray Salad recipe - ingredients, nutrition and when to eat it
Skate ray salad combines the chewy texture of skate ray with water parsley and spicy vinegar sauce for a tangy, spicy dish.
Skate ray salad combines the chewy texture of skate ray with water parsley and spicy vinegar sauce for a tangy, spicy dish. It is perfect for a light spring lunch or dinner and goes well with rice.
Seafood · 20 minutes to cook
Nutrition (per 273.5g serving): 258.8 kcal · protein 9.8g · carbohydrate 27.2g · fat 12.3g · sodium 462.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the skate ray thoroughly so the seasoning does not become watery.
Tips: Add the water parsley at the end and toss briefly to preserve its aroma and crisp texture.
Tips: It is best eaten right away rather than left to sit, so the skate ray stays pleasantly chewy.
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Ingredients (1 serving)
- Skate meat — 120 g
- Minari (water dropwort) — 60 g
- Onion — 40 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 Tbsp
- Korean chili flakes — 0.5 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp