Stir-Fried Salt-and-Pepper Squid with Red Chile and Green Onion
Book Description
RICK STEIN’S SEAFOOD is a color step-by-step guide by seafood cooking school proprietor Rick Stein. RICK STEIN’S SEAFOOD is a heavily photographic manual with recipes that shows in detail how to scale and gut round fish for the grill, skin and panfry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.
1 medium-hot red chile pepper, thinly sliced (seeds removed, if you prefer)
3 green onions, sliced
For the salad: Cut the cucumber lengthwise into short strips. Toss with the bean sprouts and watercress, then keep in the refrigerator until needed. Whisk together the soy sauce, sesame oil, sugar, and salt.
Prepare the squid: Cut open the cleaned and skinned body pouches, score what was the inner sides in a diamond pattern, taking care not to cut too deeply, and then cut into 2-inch (5-cm) pieces.
Heat a small, heavy-based frying pan over a high heat. Add the black peppercorns and Sichuan peppercorns and toast them for a few seconds, shaking the pan now and then, until they darken slightly and become aromatic. Tip into a mortar and crush coarsely with the pestle, then stir in the sea salt flakes.
Heat a wok over a high heat until smoking. Add half the oil and hal1 the squid and stir-fry it for 2 minutes, until lightly colored. Tip onto a plate, then cook the remaining squid in the same way.
Return the first batch of squid to the wok and add 1 teaspoon of the salt-and-pepper mixture (the rest can be used in other stir-fries). Toss together for about 10 seconds, then add the red chile and green onions and toss together very briefly.
Divide the squid among four serving plates. Toss the salad with the dressing and pile alongside the squid. Serve immediately.
