Coconut Calamari Salad

Name: Coconut Calamari Salad
Cook time: 5 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 pound cleaned calamari, sliced into thin rings; 1 small Serrano pepper, minced; 1 red Fresno pepper, thinly sliced; ¼ cup lime juice; 3 tablespoons chopped green onion, divided; 2 tablespoons coconut milk; 1 tablespoon fish sauce, or to taste; 1 tablespoon rice wine vinegar; 1 teaspoon palm sugar; 2 tablespoons vegetable oil; ⅔ cup toasted unsweetened coconut flakes; ½ cup chopped cilantro; 1 teaspoon lime juice

Not only did it make a fantastic sort of Thai-like salad, I can see this dish being quite versatile as well. It was very tasty hot and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don’t skip the toasted coconut as it really does make the dish.

INGRIDIENT

1 pound cleaned calamari, sliced into thin rings

1 small Serrano pepper, minced

1 red Fresno pepper, thinly sliced

¼ cup lime juice

3 tablespoons chopped green onion, divided

2 tablespoons coconut milk

1 tablespoon fish sauce, or to taste

1 tablespoon rice wine vinegar

1 teaspoon palm sugar

2 tablespoons vegetable oil

⅔ cup toasted unsweetened coconut flakes

½ cup chopped cilantro

1 teaspoon lime juice

DIRECTION

Step: 1

Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid.

Step: 2

Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour.

Step: 3

Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice; stir.

NUTRITION FACT

Per Serving: 350 calories; protein 17.8g; carbohydrates 15g; fat 25.1g; cholesterol 230.1mg; sodium 556.2mg.

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