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Fried squid with tomato and pepper compôte, tomato salsa and dipping sauce

Ingredients for 2 portions

Squid

  • 3 squid, cleaned
  • 2 tbsp of olive oil
  • salt
  • black pepper

Tomato and pepper compote

  • 3 tbsp. of olive oil
  • 1 red onion, finely chopped
  • 1 tsp. of coriander seeds
  • 1 garlic clove, peeled and grated
  • 1 pinch of dried chilli flakes
  • 1 red pepper, finely chopped
  • 1 tbsp. of balsamic vinegar
  • 300 g of cherry tomatoes, halved
  • 1 handful of fresh mint, chopped
  • 1 lemon, juiced

Tomato salsa

  • 2 tbsp. of olive oil
  • 100 g of cherry tomatoes, chopped
  • 1/2 red onion, finely chopped
  • 1/2 red pepper, finely chopped
  • 1 handful of fresh mint, chopped
  • 1 lemon, juiced
  • 1 pinch of dried chilli flakes
  • salt
  • black pepper

Dipping sauce

  • 2 tsp. of clear honey
  • 3 tbsp. of Kikkoman naturally brewed soy sauce
  • 1 tbsp. of rice wine vinegar
  • 1 pinch of dried chilli flakes
  • 2 tsp. of sesame oil
  • 1 garlic clove, peeled and grated
  • 1/2 lemon, juiced
  • 2 tbsp. of sesame seeds, toasted

Preparation

Preparation time: 1h

Begin by preparing the squid; cut off the tentacles, slice open the cavity and score the inside of the squid with the tip of a sharp knife to make a diamond pattern. If you can't find already cleaned squid, see the video below for instructions on how to clean a squid.

Rub olive oil on the squid and season well with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the squid and griddle for 30 seconds to 1 minute on each side. Remove from the heat and keep warm.

For the tomato and pepper compôte, heat one tablespoon of the olive oil, add half the red onion and the coriander seeds and cook over a gentle heat for 3-4 minutes, or until softened but not browned.Add the garlic and chilli flakes and cook for one minute.

Add the red pepper and sauté for 1-2 minutes. Add the balsamic vinegar and lemon juice and stir well. Remove from the heat, add the rest of the onion, the halved cherry tomatoes and the rest of the olive oil. Leave to cool slightly and then stir in the mint.

For the salsa, place the olive oil, chopped tomatoes, onion, pepper, mint, lemon juice and chilli flakes into a small bowl, season well with salt and freshly ground black pepper and leave to macerate.

For the dipping sauce, place the honey, soy sauce, rice wine vinegar, sesame oil and lemon juice into a small bowl and whisk together until well combined. Add the chilli flakes, grated garlic clove and sesame seeds and mix well.
To plate, cover the base of the plate with the compôte, pile the squid on top and spoon some of the salsa over the squid. Serve the dipping sauce on the side.