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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Serves

2
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Prep

15 mins
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Cook

20 mins
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Method

  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.

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

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