Warm cuttlefish and chilli lime salad recipe
This warm cuttlefish and chilli lime salad recipe creates a diverse mix for a one-plate wonder. It’s a perfect treat over summer and is enough of a feed to fill the family.
500g cuttlefish hoods
2 tbsp fish sauce
2 tsp sesame oil
2 tbsp sweet chilli jam
2 garlic cloves, crushed
1 tsp fresh grated ginger
1/4 cup oyster sauce
1 small red onion, finely sliced
2 carrots, julienned
1/2 red capsicum, julienned
2 Lebanese cucumbers, sliced
2 radishes, julienned
2 tbsp freshly squeezed lime juice
1 tbsp palm sugar
1 tsp sweet chilli jam
1 tsp freshly grated ginger
1 kaffir lime leaf, finely sliced
Cut cuttlefish hoods open and score the inside of the hoods in a fine cross-hatch pattern.
Slice cuttlefish into long strips, 5cm wide.
Combine all ingredients and mix in a bowl to make marinade.
Toss cuttlefish in bowl to marinate and refrigerate for two hours.
Heat a barbecue to hot and place cuttlefish cross-hatch side down.
Grill until lightly charred and turn to cook the other side.
Toss all salad ingredients into a serving bowl.
Combine lime juice, palm sugar, sweet chilli jam and grated ginger to make salad dressing.
Add cuttlefish to salad, pour chilli lime dressing over salad, toss and serve.
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