Baby Squid Stuffed with Thai-Style Salsa
Baby squid cooked sous vide, then stuffed with a fresh tomato-cilantro salsa and quickly grilled until charred.
Ingredients
| 6 | baby squid, sliced into bodies and tentacles | |
| 2 tablespoons | 30 ml | extra virgin olive oil |
| — | Salt and freshly ground black pepper | |
| 2 | tomatoes, finely chopped | |
| 1/2 cup | 120 ml | cilantro leaves, finely chopped |
| 1 | scallion, finely chopped | |
| 1 tablespoon | 15 ml | freshly squeezed lime juice |
| 1 tablespoon | 15 ml | fish sauce |
| 1 tablespoon | 15 ml | palm sugar or packed dark brown sugar |
| 2 tablespoons | 30 ml | rice bran oil or other oil with high smoke-point |
Instructions
Ingredients for 2.
Step 1: Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).
Step 2: Season the squid with salt and pepper. Place in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
Step 3: About 5 minutes before the squid are finished, prepare the salsa: Stir together tomatoes, cilantro, scallion, lime juice, fish sauce, and palm sugar in a medium bowl. Season to taste with salt and pepper.
Finishing Steps
Step 1: When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry. Discard any cooking liquid.
Step 2: Stuff salsa into the squid bodies. Reserve extra for serving.
Step 3: Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the stuffed squid and tentacles. Grill until charred, about 30 seconds per side.
Step 4: Plate extra salsa alongside stuffed squid. Top salsa with grilled tentacles. Serve.
From https://recipes.anovaculinary.com/recipe/sous-vide-baby-squid-stuffed-with-thai-style-salsa