Flash in the Pan: Squid With Chiles, Lime, and Herbs
Literally, a flash in the pan
Welcome to the latest installment of Flash in the Pan: Quick and easy (but not dumb) recipes.
Squid with Chiles, Lime, and Herbs
Yield: about 3 servings
3 cloves garlic, minced 2 tablespoons minced ginger 3 tablespoons minced fresh red chile, more or less to taste 2 tablespoons sugar 1/2 cup freshly squeezed lime juice 1/3 cup fish sauce salt 1 1/2 pounds squid, cleaned, chopped and dried well 2 tablespoons canola oil 1 cup cherry tomatoes, halved 1 bunch mint, roughly torn 1 bunch basil, roughly torn
In a bowl, combine the garlic, ginger, chile, sugar, lime juice, and fish sauce. Stir well, and set aside. Generously sprinkle the squid with salt. In a large wok or skillet over high heat, heat the oil until it shimmers. Saute the squid for 1 to 2 minutes (no more) in three batches, so as not to crowd the pan. Keep the heat high, to facilitate browning. Remove squid to a large bowl as it is done. Reduce the heat to low, and pour the lime juice mixture into the pan. If any browned bits are stuck to the pan, scrape them up into the sauce. Bring sauce to a low simmer, and immediately turn off the heat. Pour the sauce over the squid, and toss. Divide the squid and sauce into three bowls, and add equal amounts of cherry tomatoes and herbs to each bowl. Serve.
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