Air-dried seared squid on rice with caper mayo

Air-dried seared squid on rice with caper mayo

We love having this when we’re just kicking back and enjoying a chilled evening. The taste of this meal in a bowl will just leave you salivating. The mixture of mustard and wasabi gives a bit of heat which is then blanketed by the sweet finish from the kabayaki sauce.

Ingredients:

  • 1 fresh squid (gutted and cleaned)
  • 15-20 capers
  • 1/2 cup of mayonaise
  • Kabayaki sauce (sweet sauce)
  • Rice
  • Wasabi
  • 1 teaspoon mustard powder
  • Wasabi (garnish and dipping)

Method

  1. Cut squid lengthways into an envelope and score in a crisscross pattern and leave to air-dry for an hour
  2. While squid is drying, mix mustard powder, capers and mayo in a bowl and crush capers lightly
  3. Once the squid is dry, slice in a 2 x 7cm strips
  4. Place rice in a bowl and place squid strips along the rice bowl.
  5. Apply kabayaki sauce to squid before blow torching the squid to get that seared caramelised taste!
  6. Serve with the special caper mayo and a dash of wasabi.

 

   This article is reproduced with permission of   
New Zealand Fishing News

December 2018 - Jun Park, Ben Tupaea and Rudee Lim
Re-publishing elsewhere is prohibited

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