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.
Serves
2
Prep
15 mins
Cook
20 mins
Method
- Mix together yuzu kosho, lemon juice and zest, oil, soy, mirin, salt and pepper in a large bowl. Marinate squid in the dressing.
- Place over coals, char the squid. The natural sugar in the dressing will assist with this.
- Wash & pick coriander, slice spring onion and mix the two together.
- Slice squid and dress with the yuzu dressing and mix with coriander & spring onion.
- Serve with burnt lemon.
Ingredients
- 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
