Chargrilled Squid with Creamy Ponzu Dressing

Quickly griddled squid served with a citrusy, mayonnaise-style ponzu dressing and fresh herb salad.

Gluten-Free Healthy Japanese Quick Seafood Squid

Estimated Nutrition

Calories

704.1

kcal / serving

2816.4 kcal total

Carbs

6.7g

per serving

26.8 g total

Fat

56.1g

per serving

224.2 g total

Protein

42.9g

per serving

171.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Rice Wine Vinegar

tsp

Chilli Garlic Sauce

Dairy

piece

Egg

Yolks only, free-range

Fruits

piece

Lime

Juice only

Liquids

tsp

Yuzu Juice

Plus extra to taste

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

0.5

tsp

pinch

tbsp

tbsp

Leaves picked

OilsFats

Extra Virgin Olive Oil

For drizzling

200

Vegetable Oil

Seafood

1000

Squid

4 pieces about 250g each, cleaned and cut into triangles

Vegetables

tbsp

Celery Cress

handful

Watercress

Leaves picked

Method

Heat a griddle pan until searing hot.

Season the squid with salt, black pepper, and extra virgin olive oil.

Griddle the squid for 30 seconds per side until charred and cooked.

Remove squid from heat and squeeze lime juice over the top.

Place egg yolks, salt, white pepper, vinegar, chilli garlic sauce, and yuzu juice in a food processor and purée.

Gradually blend in the 200ml of vegetable oil until a thin mayonnaise forms.

Adjust seasoning and add more yuzu juice if preferred.

Plate the cress and mint leaves, top with squid, and drizzle with the dressing.