Cuttlefish, cucumber and ruby grapefruit salad

AT A GLANCE

  • Serves 4 people

  • 400 gm cuttlefish, cleaned, tentacles discarded, scored diagonally
  • 3 Lebanese cucumbers, cut into long thin ribbons
  • 1 ruby grapefruit, segmented
  • 1 cup each of (loosely packed) coriander, mint and Thai basil
  • 4 red shallots, thinly sliced
  • 2 lemongrass stalks, white part only, thinly sliced widthways
  • 2 small red chillies or to taste, thinly sliced diagonally
  • To serve: fried shallots (see note)
  •  
  • Nahm jim
  • 75 gm (¼ cup) finely grated palm sugar
  • 60 ml (¼ cup) fish sauce
  • 2 tbsp freshly squeezed lime juice
01   For nahm jim, combine sugar and fish sauce in a small saucepan over medium heat, stirring to dissolve sugar. Bring to the boil and cook until lightly caramelised and becomes a light syrup (3-5 minutes). Cool then add lime juice just before serving.
02   Heat frying pan over high heat and cook cuttlefish until just cooked through (1-2 minutes each side), then slice lengthways into 1½cm-thick strips. Combine in a bowl with remaining ingredients except fried shallots, toss to combine. Drizzle with nahm jim and serve immediately scattered with fried shallots.
Note Fried shallots are from Asian grocers.

Recipe:

KEVIN PHAM, NAHM THAI

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ

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