Recipe

  • 30 mins + marinating time
  • Serves 4 - 6
  • 3 large squid tubes, cleaned
  • 1 clove garlic
  • 2 cm piece ginger, grated
  • 1 long red chilli, finely sliced
  • Finely grated zest 1 lime
  • 1 tablespoon oil
  • 1/2 cup coriander leaves
  • 1 x 100g packet Leafy Patch Rocket Leaves
  • 1 red onion, finely sliced
  • 2 tomatoes, deseeded and finely chopped
  • 1 cucumber, peeled into ribbons

Dressing

  • 1/4 cup finely grated palm sugar or brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 clove garlic, crushed
  • Juice of 1 lime

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Grilled Squid with Thai Rocket Salad

  1. Slice open squid tubes and lay flat. Gently use the tip of a knife to score the outside of the squid tubes in a criss-cross pattern. Cut squid into 5cm squares.
  2. Roughly chop 1/3 cup coriander and reserve the rest.  Combine chopped coriander with squid with ginger, garlic, chilli, lime zest and oil. Marinate for at least 1 hour or overnight if possible.
  3. Combine dressing ingredients in a bowl.
  4. Gently combine the Leafy Patch Rocket Leaves with onion, tomato, cucumber, remaining coriander and dressing in a large bowl, arrange on a serving platter.
  5. Heat a large frypan over high heat, add enough oil to lightly coat and cook calamari in batches for 1 minute, or until just cooked through. Arrange warm calamari over the salad and enjoy immediately.

nutritional information per serve

  • Energy 1244 kj
  • Protein 40.8 g
  • Total Fat 7.2 g
  • Saturated Fat 1.6 g
  • Carbohydrates 14.8 g
  • Sugars 14.0 g
  • Dietary Fibre 2.4 g
  • Sodium 1764 mg
  • Calcium 121.2 mg
  • Iron 4.4 mg