© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The International Squid Cookbook by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3
This recipe will produce tasty grilled fish if you use firm varieties such as swordfish, sea bass or halibut, cutting the steaks or fillets into large squares.
2 pound squid, cut into rings
1 c coconut milk
2 cloves garlic, chopped
6 tablespoon nước mắm (fish sauce)
3 tablespoon peanuts, finely chopped
juice of 1 lime
cayenne to taste
1 teaspoon sugar
No country of origin, but I'm betting on Vietnam this time, mainly from the dip.
Coconut milk is easily made if you have a blender or food processor.
Boil 1 ½ cups water. Pour it over 1 ½ cups of fresh or dry grated coconut. Beat it in the food processor or blender for at least 1 minute. Strain it through a sieve or through cheesecloth. Marinate the squid for 1 hour in coconut milk to which you have added the garlic. Prepare the coals and skewer the squid.
To make the dipping sauce which makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
Grill the squid for about 3 minutes on one side. When brown, turn over and barbecue 3 minutes more.
Serve accompanied by the dipping sauce.