
Seared squid with mushrooms, bok choy and nam jim dressing

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Make the Nam Jim dressing a few days ahead, and keep it in the refrigerator as it benefits from sitting for a while. The dressing is a terrific accompaniment for most grilled meats and fish.
Nam Jim dressing
5 | Red chillies, seeded and chopped |
2 cloves | Garlic, chopped |
1 | Red onion, small, chopped |
3 Tbsp | Fish sauce |
1 cup | Lemon juice |
2 Tbsp | Palm sugar, grated |
3 | Coriander root, chopped |
Squid
500 g | Squid ring, cleaned |
3 Tbsp | Vegetable oil |
200 g | Mushrooms, cleaned and sliced |
4 heads | Bok choy, washed |
2 cloves | Garlic |
2 | Red chillies, seeded and chopped |
1 Tbsp | Basil leaves |
1 sprinkle | Black sesame seeds, to garnish |
Directions
Nam Jim Dressing
- Place the chillies, onion, garlic and coriander roots into a food processor and purée to a fine paste.
- Add the palm sugar and the lemon juice and blend until well incorporated and add the fish sauce. The dressing should have a pleasant balance of sweet, sour and salty tastes.
Squid
- Slice the squid into rings ½ cm thick, and dry them on kitchen paper. While you are doing this bring a pot of salted water to the boil and plunge the bok choy into it and cook for 4 minutes. Drain through a sieve and run the bok choy under cold water until cool. Slice each bok choy into 4 and place onto a piece of absorbent paper.
- Then heat a wok or deep frying pan until hot and add the vegetable oil. Add the mushrooms, garlic and chillies and fry for a few seconds. Add the squid and quickly stir-fry for 1-2 minutes. Add the bok choy, nam jim dressing and the basil leaves, and gently stir everything together in the pan. Serve, garnished with the black sesame seeds.
http://www.bite.co.nz/recipe/7600/Seared-squid-with-mushrooms-bok-choy-and-nam-jim-dressing/
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