Sous Vide Baby Squid Stuffed with Thai-Style Salsa
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Ingredients for 2
6 baby squid, sliced into bodies and tentacles
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 tomatoes, finely chopped
1/2 cup cilantro leaves, finely chopped
1 scallion, finely chopped
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce
1 tablespoon palm sugar or packed dark brown sugar
2 tablespoons rice bran oil or other oil with high smoke-point
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).
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Step 2
Season the squid with salt and pepper. Place in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
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Step 3
About 5 minutes before the squid are finished, prepare the salsa: Stir together tomatoes, cilantro, scallion, lime juice, fish sauce, and palm sugar in a medium bowl. Season to taste with salt and pepper.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry. Discard any cooking liquid.
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Step 1
Stuff salsa into the squid bodies. Reserve extra for serving.
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Step 2
Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the stuffed squid and tentacles. Grill until charred, about 30 seconds per side.
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Step 3
Plate extra salsa alongside stuffed squid. Top salsa with grilled tentacles. Serve.