Thai-style Calamari and Pineapple Salad

Tender calamari rings are combined with a zingy Thai-inspired dressing and crunchy rocket to make a salad that's dynamic and filled with flavor.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 136.4F / 58C

Ingredients

2 calamari tubes, cleaned and sliced into rings
Salt and pepper
2 tbs (30 ml) peanut oil or vegetable oil (for frying)
1/2 cup (118 ml) pineapple chunks
2 cups (473 ml) rocket
1/2 cup (118 ml) chopped cilantro
2 small red chillies, deseeded then julienned (for garnish)
2 tbs (30 ml) sweet chilli sauce
1 tbs (15 ml) fish sauce
1 tbs (15 ml) lime juice
1 tsp (5 ml) fresh grated ginger

Directions

Preheat Anova sous vide machine to 136F (55C). Seal calamari rings in a bag, put in water bath and set timer to 2 hours.
Combine all dressing ingredients in a bowl and refrigerate.
When calamari is finished cooking sous vide, drain the liquid from the bag, pat calamari dry, season with salt and pepper and pan fry with the pineapple chunks for 1 minute in 2 tbs (30 ml) of oil.
Transfer the calamari and pineapple to a large bowl, add the rocket and cilantro, and toss in the dressing. Serve on two plates garnished with the julienned chilli pieces.