Squid Salad

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Squid Salad, Tomato and Sweet Chilli

Makes 4

4 Sieds of baby Barramundi – halved and scored

1 kg Squid – cleaned, scored on the inside, tentacles cut into strips

1 litre White Vinegar

400gr Castor Sugar

2 tbspn Dried Red chilli

1 tspn Coriander seeds

2 Cinnamon Sticks

5 Star Anise

1 Punnet Baby Herbs

4 Large Tomatoes – deseeded and sliced

1 Bunch Baby Spinach – washed, stems cut out

Olive Oil

Sea Salt

Cracked Black Pepper

Method

1. Place the vinegar, dried chilli, coriander seeds, cinnamon sticks and star anise in a pot and reduce to a third or until the consistency of warm honey.  Set aside and allow to cool in a large bowl
2. Put water to boil then blanch the squid for 30 seconds, drain quickly in a colander then place it straight into the sweet chilli reduction, allowing it cool and marinade at the same time for at least 2 hours, over night is best
3. Heat up a heavy based frying pan on medium high heat for one minute
4. Add oil to the pan, season the fish skin side up and place it into the pan
5. Cok the fish on the skin side for about two minutes or until the flesh starts to turn white then flip it over
6. Turn the heat off and cook on residual heat
7. Mix the marinated squid, spinach, tomatoes and herbs in a bowl
8. Put the fish on the plate, followed by the squid salad