Geoduck With Squid Ink Coconut Milk

⏱ 12 mins 🍽 1 serving(s) 🏷 Squid

This elegant squid recipe showcases geoduck clam, prepared by blanching and thinly slicing its siphon. It is served cold over a tangy, black sauce made from coconut milk, lime, and squid ink. The dish is finished with a vibrant topping of quick-pickled habanero peppers and blanched celery, creating a striking contrast of flavours and textures. Perfect for a single, impressive serving.

Geoduck With Squid Ink Coconut Milk

Ingredients

  • 1 -2 lb clam (Geoduck)
  • 400 ml coconut milk
  • 2 limes, zest and juice
  • 2 tablespoons squid ink
  • salt
  • 6 habanero peppers
  • 1 cup rice wine vinegar
  • 2 tablespoons sugar
  • 1 pinch salt
  • 1 celery rib

Method

  1. Begin by bringing a pot of water to a boil.
  2. Prepare an ice water bath in a separate bowl.
  3. Blanch the whole geoduck in the boiling water for 45 seconds.
  4. Immediately transfer it to the ice bath to cool.
  5. Once chilled, cut the shell away from the meat.
  6. Separate the guts from the belly and siphon.
  7. Remove the skin from both the belly and the siphon.
  8. Cut the siphon away from the belly section.
  9. Reserve the belly for another use.
  10. Split the siphon in half lengthwise and rinse out any sand.
  11. Slice the siphon thinly at an angle and keep it refrigerated.
  12. For the sauce, zest and juice the limes.
  13. Combine the lime zest, juice, coconut milk, and squid ink in a bowl, whisking to mix. Season with salt.
  14. To pickle the habaneros, slice them thinly, discarding the seeds and tops.
  15. In a pan, bring the rice wine vinegar, a pinch of salt, and sugar to a boil.
  16. Pour the hot vinegar mixture over the sliced peppers and allow it to cool.
  17. For the celery, slice it thinly on a bias.
  18. Blanch the celery slices briefly, then plunge them into an ice bath.
  19. To assemble, spoon 1-2 tablespoons of the squid ink sauce onto a plate.
  20. Arrange the cold, sliced geoduck over the sauce.
  21. Sprinkle a little flake salt over the geoduck.
  22. In a small bowl, combine the pickled habaneros, blanched celery, some cilantro, salt, and a dash of olive oil.
  23. Place this mixture on top of the arranged geoduck.
  24. Finish the dish by garnishing with nasturtium petals.

Nutrition (per serving)

Sodium2995500 mg

Recipe details

CategorySquid
AuthorGenius Kitchen