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Charred Squid
I’m always looking for seafood that is more sustainable than the average. Squid are so low on
the ocean food chain that you can eat them with less concern than many finfish. They grow
fast, reproduces abundantly, and die within the year. I’m a big fryer of calamari, but I have
recently sautéed it more as a main course: It's so quick and easy that it has become a mid-
week favorite with a side of steamed rice. In this version, the roasted fennel has a loopy,
tentacle-like shape to echo the squid, and a gingery lime fish sauce pays homage to the
incredible Vietnamese restaurants here in Seattle. If you like a little heat, do serve this with chili
crisp: I love KariKari made right here in the PNW.
Created by Chef Renee Erickson
Ingredients
Serves 6-8
2 pounds squid, defrosted and cleaned
2 small fennel bulbs, each washed and cut longitudinally into ½ inch slices
Canola oil for cooking
2- inch piece fresh ginger root, peeled and finely grated
2 cloves garlic, minced
Juice and zest of 1 lime
About ½ cup minced fresh cilantro leaves, plus another dozen sprigs to garnish
Pinch of chile flakes
1 small serrano pepper seeded and minced
2 tablespoons fish sauce (I like Red Boat)
½ teaspoon sugar
Steamed brown rice, to serve
Chili crisp condiment, to serve
Lime wedges, to serve
PRINT THIS RECIPE
Instructions
1
In a small bowl, mix together the ginger, garlic, lime juice and zest, chopped cilantro, chile flakes, serrano, fish sauce, and sugar. Set aside.
2
Rinse the squid and then slice it into rounds, about 3 to 4 per tube. Then set on a paper towel to dry off. Drying is important to get a nice sear on the squid.
3
Add 1 T of cooking oil to your heavy Smithey skillet and sauté the fennel. Do this in batches and set aside when cooked through and starting to brown.
4
In your skillet, heat 2 tablespoons canola oil over high heat until it shimmers. Working in 3 batches add in a third of the squid and cook on high for about 5 minutes, turning once only. Season with a touch of salt. You will smell a distinct and delicious minerally smell; essentially a briny char with crisp caramelized edges. Toss the hot squid with a spoonful of ginger sauce then remove the squid and juices to a serving dish. Wipe out the pan and repeat the cooking process for the remaining two batches of squid, tossing the newly cooked squid with another spoonful of sauce each time. After the last batch, return all the squid and the fennel to the pan and toss well.
5
When all the squid is mixed, toss and taste the seasoning, adjusting with lime or salt to taste.
Place the squid and its juices in a serving dish and drape with cilantro sprigs and place lime wedges around the plate. Serve with rice and additional fish sauce and optional chili crisp on
the side.
