He’s a great fish – just like Skate but not featured on the endangered list.
Ray wing is unbelievably cheap, has no annoying little bones (just obvious, easy-to-discard cartilage) and it’s really quick to prepare and tasty to eat. It flakes away in long juicy strands so it seems to be crying out for the “pulled pork’ treatment we see so much at the moment – here it’s folded through a tangy barbecue sauce and piled into buns with a sharp, limey slaw.
Pulled ray wing with fennel slaw in seeded buns – serves 4
For the ray:
4 ray wings (they vary massively in size so be sensible… some of the hefty ones will definitely serve 2)
Plus 4 buns of your choosing – I like something brown and seedy with this.
For the sauce:
2 garlic cloves crushed
1 red onion finely chopped
150ml tomato ketchup
2 teaspoons black treacle
2 teaspoons pomegranate molasses 1 teaspoon mustard
2 teaspoons Worcestershire sauce
I like to add a splash of Tabasco but you don’t need to
For the ‘slaw:
1 fennel bulb finely sliced
Half a red cabbage finely sliced 10-15 radishes finely sliced
1 red onion finely sliced
4 spring onions finely shredded Juice and zest of 2 limes Teaspoon of caraway seeds Drizzle of toasted sesame oil
Start with your slaw. Finely shred all the veg into similar bite-sized pieces. I try to keep my ‘reds’ (red cabbage, red onion & radish) and ‘greens’ (fennel and spring onions) in separate bowls until I am about to serve – as the red veg sometimes bleeds into the green if left to mingle for too long. Zest and juice your limes, mix with the sesame oil and caraway seeds and set aside.
Then make the sauce, finely chop a red onion and crush 2 garlic cloves and sweat down in a little oil until soft. Then add all the other sauce ingredients; ketchup, treacle, molasses, mustard, Worcestershire sauce & Tabasco and heat gently. Blitz with a stick blender until smooth. If it seems too thick you can add some of the fish- cooking-water before serving.
In a large, wide frying pan heat water and 2 quartered lemons. When it has come to the boil, turn the heat right down and add your fish. Poach very gently for 10 minutes turning the fish half way through. Remove the fish from the water and leave to cool for a few minutes.
Then shred the meat from the bones of the fish and add into the sauce, folding through to make sure every piece is covered in the sauce. Mix your red and green slaw veg together and dress with the limey/sesame/caraway dressing.
Then just assemble! Pile the ray into the buns, top with the slaw and serve with a LOT of napkins.