Tom Kerridge’s Fresh Start: Asian-style griddled squid salad

Explore the flavors of Asia with Tom Kerridge's Asian-style Griddled Squid Salad, a dish that combines the subtle flavor and meaty texture of squid with a fresh, crunchy salad, all brought together with a punchy dressing. This recipe, originating from Tom Kerridge's culinary repertoire, offers a delightful contrast of textures and flavors, making it a perfect choice for those looking to enjoy a lighter, yet satisfying meal.

Asian-style Griddled Squid Salad: A Culinary Delight

Brief Description of the Recipe: This salad features large squid tubes that are carefully prepared, scored, and marinated in a homemade dressing before being griddled. The salad itself is a vibrant mix of baby leaves, beansprouts, coriander, cherry tomatoes, mint, and chilli, dressed with the same flavorful dressing used for the squid.

Cultural or Historical Context: Squid is a versatile seafood widely used in Asian cuisine for its delicate taste and firm texture. This recipe is a testament to Tom Kerridge's approach to creating accessible gourmet dishes that can be enjoyed at home, showcasing his ability to bring restaurant-quality food into the domestic kitchen.

Ingredients List:

• Squid Tubes: 4 large, cleaned
• For the Dressing: Vegetable oil, lemongrass, garlic, fish sauce, sweet chilli sauce, light soy sauce, lime juice
• For the Salad: Shallots, mixed baby leaves, beansprouts, coriander leaves, cherry tomatoes, mint leaves, red chilli
• To Serve: Sweet chilli sauce, lime wedges

Preparation Instructions:

1. Prepare the squid by slicing open each tube, scoring the inner surface, and cutting into pieces.
2. Create the dressing by heating oil and cooking lemongrass and garlic, then mixing in the remaining dressing ingredients.
3. Marinate the squid in half of the dressing.
4. Toss the salad ingredients together, adding the rest of the dressing.
5. Griddle the squid on a hot pan until lightly charred and place atop the salad.
6. Serve with additional sweet chilli sauce and lime wedges.

Storage and Reheating: For the best experience, this salad is best enjoyed fresh. However, if you need to store it, keep the squid and salad separate in the refrigerator for up to 2 days. Reheat the squid gently, if desired, but the salad should be eaten cold.

Nutritional Information: This dish is a source of high-quality protein from the squid, while the salad ingredients add a variety of vitamins and minerals. The dressing, though flavorful, should be used judiciously by those monitoring their intake of sodium and sugar.

Frequently Asked Questions:

• Can I use frozen squid? Yes, frozen squid works well for this recipe and can even make the squid more tender.
• Is there a substitute for fish sauce? Soy sauce or tamari can be used as substitutes, but they will alter the flavor profile slightly.
• How can I ensure the squid is tender and not rubbery? Cooking the squid quickly on high heat, as specified, is key to a tender texture.

Final thoughts on this dish celebrate the simplicity and elegance of combining fresh ingredients with seafood. The Asian-style Griddled Squid Salad by Tom Kerridge is a testament to the joy of cooking with quality ingredients, bringing a touch of gourmet to everyday dining. For those interested in exploring more of Tom Kerridge’s recipes, consider adding his cookbook, "Tom Kerridge’s Fresh Start", to your collection for a comprehensive guide to making delicious, home-cooked meals​​​​.