While we were staying with Em's Aunty Lara in Bermagui, her partner made us an amazing squid salad from local squid. So when a fellow traveller bequeathed to us the biggest squid we had ever seen, it seemed only appropriate to recreate Adam's delicious salad. It should be noted that Adam made this using 3 squid to serve four people, we used just the one giant squid to serve three (and anyone who's seen Jarvis eat know's that's more like four people). It honestly was the biggest squid ever.
Adam learnt the recipe at the Sydney Fish Markets cooking school. I didn't actually get the recipe off Adam but I think I got the same one (or something very similar) of the Sydney Fish Market's website. Adam, I hope it lives up to the original.
Ingredients:
500g squid
2 tablespoons lemon juice
2 cloves garlic, chopped
1 medium red chilli, seeded and chopped
1 Lebanese cucumber, halved lengthwise and seeds removed
¼ cup chopped coriander
¼ cup chopped mint
2 green onions, chopped
2 teaspoons sesame seeds, toasted
Dressing:
2 tablespoons lemon juice, extra
1 tablespoon sweet chilli sauce
2 teaspoons sesame oil
2 teaspoon fish sauce
1 teaspoon palm sugar
Method:
- Clean and honeycomb squid on the inside.
- Place squid in a bowl with lemon juice, garlic and chilli, and marinate for 15 - 20 minutes.
- Slice cucumber into sticks.
- Make dressing by combining dressing ingredients. Set aside until needed.
- Heat BBQ plate, brush well with oil, and cook squid until white and tender (1 - 2 minutes).
- Place squid in a bowl and pour dressing over squid and mix well.
- When squid is cool, add cucumber, coriander, mint and green onions.
- Sprinkle with sesame seeds and serve.
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