Thai Spiced Squid
750g Pineapple cut Squid
2 tbsp sweet chilli sauce
2 tbsp fish sauce
1 tsp reduced-salt soy sauce
2 tablespoons lime juice
3cm piece ginger, peeled, finely grated
1/4 cup coriander leaves, finely chopped
olive oil cooking spray
2 mangoes, cheeks removed
150g baby rocket
lime wedges, to serve
Combine sauces, lime juice, ginger and coriander in a glass or ceramic bowl. Whisk with a fork. Add squid toss to coat. Cover. Refrigerate for 30 minutes. Remove calamari from marinade. Pour marinade into a saucepan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 3 minutes.
Preheat barbecue plate on medium-high heat. Spray barbecue plate with oil. Cook half the squid, scored-side down, for 1 minute. Turn. Cook for a further 1 minute or until tender. Remove to a plate. Repeat with remaining squid. Cook mango cheeks, flesh-side down, for 2 minutes or until lightly charred. Using a large metal spoon, remove mango flesh from skin. Cut into cubes.
Divide rocket between 4 serving plates. Top with calamari and mango. Drizzle with warm marinade. Serve with lime wedges.Print Recipe