Coconut Calamari Salad

Coconut Calamari Salad

Chef John

"Not only did it make a fantastic sort of Thai-like salad, I can see this dish being quite versatile as well. It was very tasty hot and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don't skip the toasted coconut as it really does make the dish."
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Ingredients

3 h 30 m servings 350 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid.
  2. Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour.
  3. Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice; stir.

Reviews

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Refreshing light dish that is surely made best by the toasted coconut. If you don't like coconut then I would skip this dish entirely, unless you like strong fishy taste. When I first took thi...

This was my first attempt at making calamari at home and this recipe gave me the confidence to give it a try. That said we thought this salad (which we served over shredded greens) was just not...

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