Grilled Calamari with Toasted Coconut Rice and Coriander Salsa

I don’t know if you’ve heard the big debate around sustainable seafood - a shocking 80% of the world’s fish stocks are over-exploited! Don’t get me wrong, I know that visiting your local fish shop can be a daunting experience. An array of slimy, slippery, unusual looking sea species, all lying dead on a bed of ice does not give you the warm and fuzzies. More often than not we revert to the familiar, and buy the most friendly looking white fish fillets on display.

I hate to be the bearer of bad news, but it’s that attitude that has led to the over exploitation of seafood. The best way to know the sustainability of seafood is to download Australia’s Sustainable Seafood Guide http://www.sustainableseafood.org.au/.

Southern Calamari is a sustainable seafood - it’s fast growing, has a short life expectancy, and is quick to reproduce. Guess what? We don’t eat enough of it. Such a shame because calamari is very low in fat, packed with protein, and bursting with iron! This recipe uses simple techniques, and beautiful flavours, that turns calamari into a star, and is perfect for a first timer!

The last thing I’ll do to encourage you to expand your seafood skills is to tell you my secret. Whenever I’m cooking with unfamiliar seafood, I’ll chat to the fishmonger and ask what’s the best way to cook it and, to clean it for me … you know - trim the funny bits! Chances are they’ll be most obliging because after all, these guys are seafood experts – TRUST ME.

Ingredients

4 x calamari hoods, cleaned, pen and head removed

¼ cup soy sauce

2 tbsp. mirin

3 tbsp. grape seed oil

Coconut Rice

1 cup uncooked jasmine rice

¼ tsp. salt

1 tbsp. sesame oil

¾ cup desiccated coconut

½ bunch mint leaves, finely chopped

½ bunch coriander leaves, finely chopped  

2 shallots, very finely sliced

Coriander Salsa

½ bunch coriander leaves

½ bunch mint leaves

1 garlic glove

2 tbsp. palm sugar

1 long red chilli

1 tbsp. soy sauce

1 tbsp. fish sauce

1 tbsp. sesame oil

1 tbsp. Shaoxing (Japanese rice wine)

1 tbsp. limejuice

Lime wedges to serve

You will need:

Paper towel

Method

Place the rice and salt in a large saucepan with 2 ¼ cups of water and bring to the boil. Reduce to a medium heat, put a lid on and cook the rice for 15 minutes. The rice should be light and fluffy and the water should be completely absorbed.

Remove the skin and wings from the calamari. Get a few sheets of paper towel to pat the calamari tubes dry. Place the calamari on a cutting board, spine facing down. Use a sharp knife to slice 0.5 cm rings, stopping when you hit the spine. This is so the calamari remains in tact (see image). Repeat for the remaining three calamari-tubes and place them in a bowl with the soy sauce and mirin. Toss them in the liquid, cover with cling film and allow the calamari to marinade in the fridge for 30 minutes.

Preheat the oven to 180˚C.

Place the rice and salt in a large saucepan with 2 ¼ cups of water and bring to the boil. Reduce to a medium heat, put a lid on and cook the rice for 15 minutes. The rice should be light and fluffy and the water should be completely absorbed.

While the rice is cooking, line a baking tray with non-stick baking paper and pour the desiccated coconut over the baking paper, spreading evenly. Place in the oven for 5 minutes or until lightly golden and toasted. Set aside to cool.

Transfer the rice to a mixing bowl with the toasted coconut, chopped herbs, sliced shallots, sesame oil and salt. Using a wooden spoon, stir the rice until combined. Transfer to a serving bowl.

To make the coriander salsa, process all the ingredients for 1 minute or until it is resembles a salsa (see image). Transfer to a small serving bowl.

Take the calamari out of fridge and allow them to come to room temperature. Put the 3 tbsp. of grape seed oil into a fry pan and bring to a high heat. Place all 4 calamari tubes into the fry pan, spine side down and cook for 2 minutes or until golden. Flip the calamari tubes and cook for 1.5 minutes or until golden and crispy. You don’t want to over cook the calamari as it becomes rubbery.

Place the calamari tubes on a platter and serve immediately along with the rice and coriander salsa.

Tips:

Ask your fishmonger to clean the tubes and remove the pens and heads.