Button Text
Recipes
View

Grilled Squid with Thai Rocket Salad

30 mins + marinating time
serves
4-6
Download recipe
30 mins + marinating time
serves
4-6
Download recipe

Ingredients

  • 3 large squid tubes, cleaned
  • 1 clove garlic
  • 2 cm piece ginger, grated
  • 1 long red chilli, finely sliced
  • Finely grated zest 1 lime
  • 1 tablespoon oil
  • 1/2 cup coriander leaves
  • 1 x 100g packet Leafy Patch Rocket Leaves
  • 1 red onion, finely sliced
  • 2 tomatoes, deseeded and finely chopped
  • 1 cucumber, peeled into ribbons

Dressing

  • 1/4 cup finely grated palm sugar or brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 clove garlic, crushed
  • Juice of 1 lime

Tip

Method

  1. Slice open squid tubes and lay flat. Gently use the tip of a knife to score the outside of the squid tubes in a criss-cross pattern. Cut squid into 5cm squares.
  2. Roughly chop 1/3 cup coriander and reserve the rest.  Combine chopped coriander with squid with ginger, garlic, chilli, lime zest and oil. Marinate for at least 1 hour or overnight if possible.
  3. Combine dressing ingredients in a bowl.
  4. Gently combine the Leafy Patch Rocket Leaves with onion, tomato, cucumber, remaining coriander and dressing in a large bowl, arrange on a serving platter.
  5. Heat a large frypan over high heat, add enough oil to lightly coat and cook calamari in batches for 1 minute, or until just cooked through. Arrange warm calamari over the salad and enjoy immediately.

Nutritional information (per serve)

Energy

1244

KJ

Protein

40.8

G

Total Fat

7.2

G

Saturated Fat

1.6

G

Carbohydrates

14.8

G

Sugars

14

G

Dietary Fibre

2.4

G

Sodium

1764

MJ

Calcium

121.2

MJ

Iron

4.4

MJ

Related recipes