Charred squid with pan-roasted fennel, ginger, and lime from Sunlight and Breadcrumbs by Renee Erickson
A little fussy (my judgement perhaps colored by the tedious first step of cleaning a bunch of small squid - some of those rings wouldn’t fit on my pinky!) but quite good.
The fennel is sliced, steamed to tenderness, then browned. The squid are quickly seared, then tossed with a sauce of ginger, garlic, (Edited to add cilantro) lime zest & juice, diced Serrano chile, fish sauce and a pinch of sugar and chile flakes. Served over Massa Organics brown rice with more sauce on the side.
