Home
recipe-guide
Seafood recipes

Vietnamese prawn, mango and basil parcels with tamarind dressing

Seafood recipes

Vietnamese prawn, mango and basil parcels with tamarind dressing

15 minutes

Tempura mixed seafood with lemon

Battered and

Tempura mixed seafood with lemon

10 minutes

Fragrant coconut-poached fish

Coconut recipes

Fragrant coconut-poached fish

15 minutes

Roast honey-and-orange yellowtail with ginger spring onions

Seafood recipes

Roast honey-and-orange yellowtail with ginger spring onions

25 minutes

Toasted linguine with tomato, chorizo and mussels

Pasta recipes

Toasted linguine with tomato, chorizo and mussels

20 minutes

Alaskan salmon and soya

Seafood recipes

Alaskan salmon and soya

15 minutes

Snoek and trout chowder

Seafood recipes

Snoek and trout chowder

30 minutes

Fire-and-ice oysters

Prawns and

Fire-and-ice oysters

15 minutes

Salt-and-pepper calamari with sweet chilli sauce

Calamari

Salt-and-pepper calamari with sweet chilli sauce

Crisp fish strips with sweet pepper sauce

Fish recipes

Crisp fish strips with sweet pepper sauce

20 minutes

Butternut and baby marrow chips with anchovy aioli

Anchovy recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Asian calamari with carrot dressing

Asian recipes

Asian calamari with carrot dressing

5 minutes

Load more

Asian calamari with carrot dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 T sunflower oil
200 g calamari rings
3 T soya sauce
1 t brown sugar
1 T fish sauce
2 T lemon juice
2 garlic cloves, crushed
½ red chilli, finely sliced
200 g pak choi, blanched and refreshed
½ cup carrot juice
2 T olive oil

Method

Heat the sunflower oil in a large pan and sauté the calamari in the oil over a very high heat for 1 minute until coloured. Add the soya sauce, brown sugar, fish sauce, 1 T lemon juice, garlic, chilli and pak choi and cook for a further minute. Take care not to overcook the calamari.

Combine the carrot juice, olive oil and remaining lemon juice and serve on the side.