Ginger Soy Calamari

Ginger Soy Calamari: Fresh and Zesty

Serves: 4

Ingredients

• 480g cleaned squid (females)
• 880g cleaned squid (males)
• 2 tablespoons fish sauce
• 1 teaspoon soy sauce
• 2 tablespoons lime juice
• 3cm piece of ginger, peeled, finely grated
• ¼ cup coriander leaves, chopped
• Olive oil spray
• 1 small mango
• 150g baby rocket leaves
• Lime wedges to serve

Directions

1. Slice squid hoods, open flat, and score the inside with a sharp knife in a diamond pattern. Cut into 3cm pieces.
2. Combine fish sauce, soy sauce, lime juice, ginger, and coriander in a small bowl. Whisk with a fork. Add calamari and toss to coat. Cover and refrigerate for 30 minutes.
3. Remove calamari from marinade. Pour marinade into a small saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes.
4. Preheat braai to high heat. Spray with olive oil. Cook half the calamari, score side down, for 1 minute. Turn and cook for a further minute or until tender. Repeat with the remaining calamari.
5. Cut mango into cubes and char lightly on a braai. Divide rocket between plates, top with calamari, mango, and drizzle with warm dressing and a squeeze of lime juice.

This Ginger Soy Calamari is a light, nutritious, and flavourful dish that’s perfect for a quick supper or meal prep. The zesty ginger and soy marinade enhances the tender calamari, while the charred mango and rocket salad adds a vibrant, fresh touch. Store leftovers in an airtight container in the fridge for up to 2 days.