» Seafood Recipes » Ginger & Soy Calamari

Ginger & Soy Calamari

(Serves 4)

Ingredients

• Squid hoods (Females: 480g OR Males: 880g)
• 2 Tablespoons fish sauce
• 1 Teaspoon soy sauce
• 2 Tablespoons lime juice
• 3cm piece of ginger, peeled, finely grated
• 1 Cup coriander leaves, chopped
• Olive oil spray
• 1 Small mango
• 150g Baby rocket leaves
• Lime wedges to serve
  

Method

1. Slice squid hoods, open flat and score the inside with a sharp knife in a diamond pattern. Cut into 3cm pieces.
2. Combine sauces, lime juice, ginger and coriander in a small bowl. Whisk with a fork. Add calamari and toss to coat. Cover and refrigerate for 30 minutes.
3. Remove calamari from marinade. Pour marinade into a small saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes.
4. Preheat barbecue to high heat. Spray with olive oil. Cook half the calamari score side down for 1 minute. Turn and cook for a further minute or until tender. Repeat with the remaining calamari.
5. Cut mango into cubes and char lightly on a barbecue. Divide rocket between plates, top with calamari, mango and drizzle with warm dressing and a squeeze of lime juice.