Squid Salad

Squid Salad

This is one of our easiest dishes to make and it packs enormous flavor.


21⁄2 lb [1.2 kg] squid bodies (not tentacles), peeled and rinsed
3⁄4 oz [20 g] ginger (about a 1 in [2.5 cm] long piece), peeled and julienned
1 Tbsp fish sauce
1 tsp kosher salt
1⁄2 tsp black pepper
1⁄2 cup [120 ml] lime juice 
1⁄2 cup [120 ml] white vinegar
1⁄4 cup [60 ml] soy sauce
1⁄4 cup [50 g] sugar
1 small sweet onion, halved lengthwise and thinly sliced crosswise
2 cups [about 80 g] chopped cilantro, mint, and/or basil
4 handfuls red leaf lettuce, for serving (optional)
1⁄4 cup [35 g] crushed, finely chopped, or ground dry-roasted unsalted peanuts

Cut the squid crosswise into 1⁄4 in [6 mm] thick pieces, cutting the wider pieces in half, if desired. Transfer the squid to a medium saucepan. Add the ginger, fish sauce, salt, pepper, and 1⁄4 cup [60 ml] of water and stir to combine.

Put the saucepan over high heat and cook, stirring occasion- ally, until the squid turns white and is just cooked through, about 4 minutes. Transfer the mixture to a medium bowl and allow the squid to cool to room temperature.

Meanwhile, in a small bowl, stir together the lime juice, vin- egar, soy sauce, and sugar. When the squid is cool, carefully pour off any excess water, keeping the ginger in the bowl. Add the lime juice mixture, onion, herbs, and peanuts and gently toss to combine. Serve on a bed of lettuce, if you like. 


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