Quick salt & pepper squid
An easy Australian dinner made with seafood. Ready in about 18 minutes. Difficulty: easy.
- 13 minPrep (about)
- 5 minCook (about)
- 18 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 14 oz squid
Fresh & other
- Sprigs of fresh cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
Sauces & oils
- 3 tbsp oil Shopping tip: Vegetable or olive oil.
- Dash sesame seed oil
- Drizzle sweet chile sauce
Spices & seasonings (1): chinese five spice powder
- ½ tsp chinese five spice powder
How to make it
Steps in our own plain words.
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Ask the fishmonger to clean the squid.
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Little ones often come ready-cleaned.
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Cut open the body and open out using kitchen scissors, wash well, pat dry.
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If you have a big squid, cut the body in four portions, roughly square.
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Small squid can be opened up.
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Score top in a neat criss-cross using your tip of a very sharp knife.
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Brush with oil.
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Put it to one side while you heat the barbecue or griddle till ready to cook.
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Mix 1 tsp freshly ground, Chinese five-spice and 2 tsp sea salt black pepper.
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Sprinkle on both sides of the squid before cooking, according to taste.
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Not need it all.
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Heat the griddle pan to hot.
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Heat around 1 min every side, until it starts to curl.
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Remove using tongs to a serving plate plus drizzle with a little sesame oil.
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To serve.
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Top with coriander leaves.
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Dish up with little bowls of sweet chilli sauce to dip in.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.