Cuttlefish, cucumber and ruby grapefruit salad
“My favourite place to dine in Perth is a little Thai place in north Perth called Nahm Thai. Kevin Pham, the chef, is a self-taught young Vietnamese guy who has a great understanding of the nuances of Thai food. His food is simply presented, well cooked, with nice punchy flavours. The perfect place to eat on a chef’s night off. The cuttlefish salad is sensational.”
David Coomer, Star Anise, WA
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Cuttlefish, cucumber and ruby grapefruit salad
Serves
4
Cooking Time
Prep time 20 mins, cook 10 mins
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400 gm
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cuttlefish, cleaned, tentacles discarded, scored diagonally
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3
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Lebanese cucumbers, cut into long thin ribbons
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1
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ruby grapefruit, segmented
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1 cup
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each of (loosely packed) coriander, mint and Thai basil
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4
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red shallots, thinly sliced
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2
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lemongrass stalks, white part only, thinly sliced widthways
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2
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small red chillies or to taste, thinly sliced diagonally
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To serve:
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fried shallots (see note)
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| Nahm jim |
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75 gm (¼ cup)
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finely grated palm sugar
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60 ml (¼ cup)
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fish sauce
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2 tbsp
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freshly squeezed lime juice
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1
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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.
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2
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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.
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Note Fried shallots are from Asian grocers.
RECIPE Kevin Pham, Nahm Thai
PHOTOGRAPHY Chris Chen
STYLING Geraldine Munoz