Grilled squid with ginger, black bean and coriander dressing
Chargrilled squid is served in a fresh garlic, ginger and herb sauce for a quick but tasty dinner option.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 4 tbsp fermented dried black beans
- 2 tbsp dry sherry
- 1 tbsp soy sauce
- 4 tbsp sesame oil
- 3 garlic cloves, minced
- 2cm/¾in piece fresh root ginger, peeled and minced
- 3 small–medium squid, cleaned, cut in half and scored with a criss cross pattern
To serve
- ½ cucumber, peeled into ribbons with skin on
- 1 bok choi, cut in half and blanched
- 3 spring onions, chopped
- 1 tsp snipped fresh chives
- 1 tbsp chopped fresh coriander
Method
Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans.
Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up.
To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately.
