One of the pleasures of food in Taiwan is the abundance of fresh, flavourful seafood. In this video, I'm sharing how a simple five flavour sauce can be served up to complement the rich flavours of seafood - in this case, poached squid!
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POACHED SQUID WITH FIVE FLAVOUR SAUCE
Adapted from "Made In Taiwan" by Clarissa Wei, Ivy Chen
For the squid:
1 1 inch piece fresh ginger (10g), unpeeled and sliced
1 scallion, tied into a knot
2 tsp rice wine
2 medium cleaned squid (450g)
Prepare an ice water bath on the side. In a medium pot, combine the ginger, scallion, rice wine and 4 cups water, and bring to a rolling boil over high heat. Add the squid, and cook until they turn completely white, 40 seconds to 1 min. Turn off the heat and use a spider strainer to transfer the squid to the ice water bath to cool completely. Remove the squid from the ice bath and cut them into 1 cm rings.
For the sauce:
2 tbs ketchup
2 tsp Soy paste
2 tsp sugar
1 tsp rice vinegar
½ tsp black vinegar
¼ tsp salt
1 scallion
1 garlic clove, minced
5g fresh ginger, peeled and minced
1 fresh bird’s eye chili, minced
In a small bowl, which together the ketchup, soy paste, sugar, rice vinegar, black vinegar, salt and 2 tbs water. Stir in the scallion greens, garlic, ginger, and bird’s eye chili.
To serve, pour the sauce over the squid, or serve it in a small bowl to the side as a dip. Served immediately or cold.
28 фев 2024
