Chilli-hot Squid with Vegetables

Name: Chilli-hot Squid with Vegetables
Yield: Serves 4
Cuisine: Australia
Ingredients: salt; freshly ground black pepper; 1 onion, finely chopped; 2 cloves of garlic, crushed; 450 g (1 lb) squid – if your fishmonger is friendly, ask him to clean and prepare the squid for you, otherwise read the notes above; 2 teaspoons caster sugar; 2 tablespoons vegetable oil; 1 small red pepper, seeded and finely sliced into rings; 1 small green pepper, seeded and finely sliced into rings

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

What makes Korean food subtly different is its sweetness, together with its use of boiled grains, chilli-hot sauces, near-raw vegetables and thinly-sliced meat as well as quick cooking. The preparation – that chopping, slicing, marinating–takes much longer. Nothing’s wasted, always recycled.

Ingredients

450 g (1 lb) squid – if your fishmonger is friendly, ask him to clean and prepare the squid for you, otherwise read the notes above

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

Cut the squid into 2.5 cm (1 pint) pieces, scoring the flesh in a diamond pattern to tenderise it. Heat the oil in a large frying pan or wok and fry together the peppers and onion for 2 minutes. Pop in the