Charred humboldt squid with Vietnamese coleslaw


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Charred humboldt squid

  • 340g of squid, large, cleaned and scored on both sides (chef Nick uses Pacific humboldt squid)
  • 2 tsp fish sauce
  • 2 tsp ginger, minced
  • 2 tsp garlic, minced
  • 2 tsp sambal chilli sauce
  • 1 tsp lime zest
  • 4 sprigs of coriander, leaves picked
  • 1 tsp grapeseed oil
  • 1 lime, juiced

Vietnamese coleslaw

To begin, combine the fish sauce, minced ginger and garlic, Sambal, lime zest and coriander in a mixing bowl to create the dressing. Use half of the dressing to marinate the squid for 1 hour prior to cooking
To make the Vietnamese coleslaw, combine the sliced carrot, cucumber, daikon, shallot, Thai basil and coriander and dress with remaining dressing. Season with salt and pepper to taste
Preheat a sauté pan over a high heat, add 1 tsp grapeseed oil and heat until almost at smoking point. Sear the squid on each side for 45 seconds, then remove the pan from the heat and squeeze the lime juice over the squid. Rest the squid for 2 minutes then slice thinly
To serve, add a mound of coleslaw to each plate and place the slice squid on top. Garnish with a few more coriander leaves and serve immediately
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