Thai Chill Squid on board
November 3rd 2006 20:26
Thai Chilli Squid on board:
Lately squid have been all but committing suicide off the back of my boat. All that is required is a squid jig and the right kind of retrieve to bring them to the surface and a scoop net to land them. They make great bait especially for kingfish but they are not what I am targeting so the squid must go in the pot, or wok in actual fact.
I clean the squid separating the tentacles from the tube. Clean the membrane off the tube then slit it down the side and lay it out flat. Score the outside of the tube in a diamond pattern slicing at a severe angle then cut into 2 x 1 rectangles. Dust with salt pepper and flour and set aside.
In Thailand where I gained my black belt in their cuisine I learned that everything was cooked with 7 hot chillies and 5 cloves of garlic as the base. Even ice cream if you like. So that is where I start then add, onion, bitter cucumber skin, lemon skin (it is more pronounced than lemongrass) curry leaf, basil and coriander all cut into thin strips like matches. Add a dash of Thai green curry paste if you like as well.
Into a super hot wok drop the veggies and after a minute or two the squid then as it curls into porcupine shapes add the Thai green curry paste and stir through. Pull it off the stove and settle down in the cockpit with a cold glass of wine a fork and eat straight out of the wok.
Aussie calamari: With the tentacles drop them into a wok of cold water with salt, pepper, bayleaf and oregano. Into a glass jar add, sliced onion, garlic and some chilli (fresh or paste). Bring the tentacles to the boil then the moment they do put through a colander to keep the bayleaf and most of the oregano. Put the tentacles into the jar with a liberal squirt of tomato sauce then top off with equal amounts of olive oil and vinegar. Shake and chill for twelve hours and enjoy with you next after fives at anchorYour text goes hereYour text goes here
Lately squid have been all but committing suicide off the back of my boat. All that is required is a squid jig and the right kind of retrieve to bring them to the surface and a scoop net to land them. They make great bait especially for kingfish but they are not what I am targeting so the squid must go in the pot, or wok in actual fact.
I clean the squid separating the tentacles from the tube. Clean the membrane off the tube then slit it down the side and lay it out flat. Score the outside of the tube in a diamond pattern slicing at a severe angle then cut into 2 x 1 rectangles. Dust with salt pepper and flour and set aside.
Into a super hot wok drop the veggies and after a minute or two the squid then as it curls into porcupine shapes add the Thai green curry paste and stir through. Pull it off the stove and settle down in the cockpit with a cold glass of wine a fork and eat straight out of the wok.
Aussie calamari: With the tentacles drop them into a wok of cold water with salt, pepper, bayleaf and oregano. Into a glass jar add, sliced onion, garlic and some chilli (fresh or paste). Bring the tentacles to the boil then the moment they do put through a colander to keep the bayleaf and most of the oregano. Put the tentacles into the jar with a liberal squirt of tomato sauce then top off with equal amounts of olive oil and vinegar. Shake and chill for twelve hours and enjoy with you next after fives at anchorYour text goes hereYour text goes here
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