Thai-style Calamari and Pineapple Salad


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, ...

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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. 
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Ingredients for 2

  • 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


  • Step 1

    Preheat Anova sous vide machine to 136F (55C). Seal calamari rings in a bag, put in water bath and set timer to 2 hours.

  • Step 2

    Combine all dressing ingredients in a bowl and refrigerate.

  • Step 3

    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.

  • Step 4

    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.

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136.4 F / 58 C Recipe Temp
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