feed me fish
Recipe: Thai salad with spicy calamari
Culinary fish expert Bart van Olphen has been committed to sustainably caught fish for years. And with over 18 years of experience, Bart really knows everything about the delicious things from the sea. Veggies & Fish is his new cookbook in which he shows how to prepare various fish dishes, with vegetables taking center stage, such as Thai salad with spicy calamari. In addition to the recipes, he also explains which fish you should and shouldn’t eat, and the book is packed with fish stories and useful tips and tricks.
door Lauretta Baarends
Bart: “I love the flavors of Thailand. The power of this spicy salad with squid lies in the dressing and the crunchy vegetables.”
How to make Thai salad with spicy calamari
- In a bowl, whisk together all the ingredients for the dressing. Taste to check whether the dressing has the right balance of acidity and sweetness; add a little more lime juice or palm sugar if necessary.
- In a mortar, pound the garlic, ginger, chili and a pinch of salt into a smooth paste. Stir in the rapeseed oil. Marinate the squid tubes and tentacles, covered, in the oil in the refrigerator for 30 minutes.
- In a bowl, mix the cucumber, pointed cabbage, red onion, spring onion and red chili and refrigerate until later use. Remove the squid from the marinade and let it come to room temperature for 5 minutes.
- Heat a frying pan over high heat. Fry the squid for 2–3 minutes (not too much at once), turning them halfway through, and add the tentacles. Remove the squid from the pan and cut the tubes into rings about one centimeter wide, then let them cool until lukewarm.
- Toss the squid, tentacles and dressing with the vegetables and divide the salad among the plates. Sprinkle with the peanuts and garnish with the cilantro.
Title: Veggies & Fish
Author: Bart van Olphen
Price: €32,-
Publisher: Fontaine
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