Grilled Squid with Shaved Carrots and Nuoc Cham

This is a great and simple dish that can be made with cuttlefish also. I often serve this for Mark’s Kitchen Table at home and occasionally I’ve made this dish without the squid and omitted the fish sauce as a starter for vegan friends. They were amazed what pleasure a humble carrot could give them with virtually no fuss.

MARK HIX

Mark’s Kitchen Tables are like no other dining experience.

Join Mark in his Charmouth home for an afternoon of great food, flowing wine and plenty of conversation. Enjoy some of the best local seasonal produce, cooked by Mark, and take in the breath-taking views of Charmouth beach and the Dorset coastline.

Each guest will enjoy a drink on arrival, lunch or dinner with wine, a signed cookbook, recipes brochure and a goody bag of local produce.

Dates available from April to September. Private events are also available for up to 8 people.

To check availability or book go to https://theoysterandfishhouse.co.uk/ marks-kitchen-table/

INGREDIENTS

• 300-350g cleaned weight of squid • Sea salt flakes and freshly ground black pepper • A little vegetable or corn oil for brushing • 2-3 medium carrots, coloured if you wish. Trimmed and peeled • A few sprigs of coriander

For the nuoc Cham

• 60ml warm water • 60ml fish sauce • The juice of half a lime • 1tbs palm or golden caster sugar • 1 stem of lemon grass, trimmed and finely chopped • 2 red chillis, stalked and finely chopped, seeds and all • 1 clove of garlic, crushed or finely grated

Serves 4 as a starter or smaller main

DIRECTIONS

1. First make the nuoc Cham sauce: dissolve the sugar in the water then mix with all of the other ingredients and leave to infuse for an hour.

With a mandolin or peeler, slice the carrots as thinly as possible and put them into a bowl of cold, icy water for an hour so they curl and drain and dry in a salad spinner or on some kitchen paper. 2. To serve, pre heat a heavy frying pan or ribbed griddle pan. Season the squid, lightly brush with oil and grill the body and tentacles for about 30 seconds on each side. Use another heavy pan on top of the squid so it doesn’t curl up and cooks evenly.

Remove from the heat and cut into rough strips the size of the carrot ribbons. 3. To serve toss the squid and carrots with the nuoc Cham and season lightly. Serve in bowls, spooning over any excess dressing and scatter over the coriander.