Spiced Squid, Nori and Rice Salad and Carrot and Ginger Dressing

Dish Name: Spiced Squid, Nori and Rice Salad and Carrot and Ginger Dressing

Portions: 4

Preparation Time: 1 hour

Cooking Time: 5 minutes

List of ingredients:

Spiced Squid

340g squid scored on both sides

5g fish sauce

5g ginger, minced

5g garlic, crushed

5g sambal chilli sauce

2.5g lime zest

4 sprigs of coriander, leaves picked

5ml grapeseed oil

1 lime, juiced

Nori and Rice Salad

200g long-grain rice, cooked and cooled

95g black rice, cooked and cooled

1 avocado, stone removed, cut into 1 cm (½ in) cubes

50g Japanese pink pickled ginger

1 cucumber, quartered, seeds removed, and flesh diced

2 handfuls of mangetouts

10g dried seaweed, soaked in water to rehydrate then roughly chopped

1 tbsp white sesame seeds

1 tbsp black sesame seeds

Carrot-ginger dressing

65g butter

50g garlic cloves chopped

25g ginger

2.5g ground coriander

450g thinly sliced carrots

600ml fresh carrot juice

120ml double cream.

Nori Mayonnaise

1 nori (seaweed) sheet

5ml sesame oil

80g mayonnaise

15ml rice-wine vinegar

25ml juice from the pickled ginger

5ml soy sauce

Salt to season

Method of preparation:

Spiced Squid

  • Cut the squid into 3 cm diagonals.
  • Combine the fish sauce, minced ginger and garlic, sambal, lime zest and coriander in a mixing bowl to create the dressing.
  • Use the dressing to marinate the squid for 1 hour prior to cooking.
  • Preheat a sauté pan over a high heat, add grapeseed oil and heat until almost at smoking point.
  • Sear the squid on each side for 45 seconds.
  • Remove the pan from the heat and squeeze the lime juice over the squid.

Nori and Rice Salad

  • Combine all the salad ingredients in a bowl, season and toss to coat.

Carrot and Ginger Dressing

  • Melt the butter in a saucepan, add the garlic, ginger and carrots and sweat.
  • Season with salt, pepper and coriander. Cook until slightly softened.
  • Add the juice and simmer until reduced by half.
  • Add the cream and simmer for two minutes.
  • Place the mixture in a blender process until smooth.
  • Strain into a bowl and cool for service.

Nori Mayonnaise

  • Place the nori sheet in a dry frying pan and turn it until crispy.
  • Blitz to a powder in a blender.
  • In a bowl, mix the nori powder with all the remaining dressing ingredients until well combined.

Presentation:

  • Place the rice salad in the centre of each plate.
  • Place the hot squid on top.
  • Garnish with coriander leaves and the nori mayonnaise.
  • Drizzle with the dressing and serve immediately.

Name of the Training college: Galway International Hotel School, GMIT

Address: Galway Mayo Institute of Technology, Dept of Culinary Arts, Dublin Road, Galway City.

Contact Name: Viana Lukau

Chef Profile:

Viana Lukau was born in the Democratic Republic of Congo (DRC) and is currently a resident in the Republic of Ireland. She is an ambitious and energetic person and has returned to study Culinary Arts and Gastronomy Science as mature a student at the Galway Mayo Institute of Technology (GMIT). She works part time at Flannery’s Hotel in Galway city as a commis chef. She has a passion for food especially pastry and baking and looks forward to a future in the food industry.

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