Grilled Squid With Ginger, Celery & Apple Salad
This really does give a kick to this particular recipe and also helps to counteract some of the heat generated by the ginger.
Ingrediënten
- 8 Squid Bodies Rinsed and Dried
- 1 Garlic Clove Minced
- 3 Tablespoons White Or Light Miso Paste
- 3 Tablespoons Sake
- 2 Teaspoons Mirin
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Oyster Sauce
For The Salad
- 2 Teaspoons Freshly Grated Ginger
- 1 ½ Teaspoons Cider Vinegar
- Juice of 1 Lime
- ½ Teaspoon Sugar
- 3 Tablespoons Vegetable or Canola Oil
- 5 Stalks of Celery Halved Lengthways then Sliced Diagonally into 2 ½ inch pieces
- 1 Tart Apple Granny Smith is Ideal Peeled then Cut Into Matchstick Size Pieces
- 2 Green Onions Halved Lengthways Then Slice Into 2 ½ inch Matchsticks Use the white and pale green parts only
- 110 grams Sunflower Sprouts
- 1 Serrano Chili Halved Lengthways Seeds Removed And Thinly Sliced Crosswise
- 1 Teaspoon Black Sesame Seeds
- Coarse Salt to Taste
Instructies
- In a saucepan mix together the garlic, white or light miso paste, sake, mirin, soy sauce and oyster sauce to make a marinade.
- You need to cook this sauce over a medium to high heat for around 3 minutes, making sure that you stir it continuously.
- After the 3 minutes have elapsed remove from heat and place in a bowl to cool slightly.
- You now need to tenderize the squid to do this you need to pound both sides of it with a kitchen mallet a few times.
- Then cut along the seam of the squid with a sharp knife so you can open it up and lightly score the inside at ¼ inch intervals.
- After doing this add the squid to the marinade and leave it to stand for 20 minutes.
- Whilst the squid is marinating in the sauce you can now make the dressing to go with the salad that you will serve with the grilled squid.
- First of all you need to whisk together the ginger, lime juice, vinegar, sugar and salt and add the oil to it very slowly until the liquid becomes emulsified.
- To cook the squid on the barbecue you need to make sure that it is preheated to a medium to high heat.
- When the barbecue is heated up you can now cook the squid.
- You will need to use something to put on top of the squid as it is cooking lining a skillet with aluminum foil and put something like bricks in it should help.
- Before you place the squid on the grill sprinkle the scored sides of the squid with salt and then place them facing down on to the grill.
- It is a good idea to lightly oil the grill first before placing the squid on it to prevent them from sticking.
- Once you have placed the squid on the grill place the weighted skillet on top and let them cook for about 1 ½ minutes.
- Once the squid is cooked remove and cut into ¾ inch pieces.
- To finish off take the apple, celery, green onions, sprouts and chilli into a bowl and pour over 3 tablespoons of the dressing made earlier.
- Toss the ingredients so that they are all coated in the dressing then place some on to a clean plate with some of the squid on top before then sprinkling over this some sesame seeds.
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