Ginger squid salad

Jason Atherton cooks Thai-influenced ginger squid salad, bursting with fresh, zingy flavours
By Jason Atherton
Ginger squid salad
  • Rating:
  • Serves: 2-3
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes plus overnight soaking
  • Effort: easy


  • 6 Thai shallots
  • 1-2 large squid, about 500g, cleaned and prepared
  • 2 tbsp rice vinegar, or Mirin
  • 3 cm piece ginger, peeled
  • 2 red chillies, deseeded and very finely chopped
  • 3 tbsp nuoc cham, or 2 tbsp fish sauce, juice of 1/2 lime and 1 tsp rice vinegar
  • large bunch basil
  • coriander, mint and salad leaves
  • 4 tbsp toasted peanuts, crushed
  • 3 tbsp crispy sliced shallots


1. The night before you make the salad, finely slice the Thai shallots into long, petal-shaped pieces, then put into a bowl of cold water and leave covered and refrigerated to extract the strong onion flavour. Drain well before using.

2. To make the salad, cut the squid body open and lay it out flat. With a sharp knife make diagonal score marks across the surface, being careful not to cut straight through.

3. Bring a pan of water to the boil, and add the squid and rice vinegar and cook at a gentle boil for about 15 minutes, or until tender (the squid should not be rubbery).

4. Drain and finely slice the squid on an angle, so you end up with thin slivers.

5. Grate the ginger with the chillies or pound together in a pestle and mortar to make a paste. Toss the squid with the drained onion and nuoc cham, then toss with the herbs.

6. Place in a bowl, spooning over the ginger paste and finishing with the crushed peanuts and crispy shallots.

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