Char Grilled Squid, Lemon & Coriander with South Coast Pale Ale

This dish was prepared by PL Head Chef, Rocky at South Coast Pale Ale and it’s one of our favourites. Also works with: Any shellfish, light curries, fish and chips, mates and a belter view.

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15 mins
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20 mins


  1. Mix together yuzu kosho, lemon juice and zest, oil, soy, mirin, salt and pepper in a large bowl. Marinate squid in the dressing.
  2. Place over coals, char the squid. The natural sugar in the dressing will assist with this. 
  3. Wash & pick coriander, slice spring onion and mix the two together. 
  4. Slice squid and dress with the yuzu dressing and mix with coriander & spring onion.
  5. Serve with burnt lemon.


  • 250g Squid
  • 1.5 jars of Yuzu Kosho
  • 6 Lemons & Zest
  • 150ml Oil
  • 1 tsp Soy
  • 1 tsp Mirin
  • Coriander Bunch
  • Spring Onion
  • Salt
  • Pepper

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