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🍽️ Filipino-style stuffed squid

336 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 8 squid tubes (ready for cooking)
• 200 g tuna fillet (ready for cooking, skinless, whole)
• 1 red chili pepper
• 2 garlic cloves
• 1 cm fresh ginger
• 1 egg
• 1 tbsp freshly chopped herbs (cilantro and parsley)
• 1 tbsp light soy sauce
• 1 dash lime juice
• Sichuan pepper (from the mill)
• 2 shallots
• 2 tbsp soybean oil
• 100 ml dry white wine
• 150 ml fish stock

Instructions

1. 1. Soak the bread roll in lukewarm water.
2. 2. Wash the squid tubes and pat them dry with a kitchen towel.
3. 3. Wash the tuna and pat it dry as well.
4. 4. Chop the tuna roughly.
5. 5. Wash the chili pepper.
6. 6. Cut the chili in half lengthwise.
7. 7. Remove the seeds from the chili.
8. 8. Finely chop the chili.
9. 9. Peel the garlic and the ginger.
10. 10. Finely chop the garlic and the ginger.
11. 11. Squeeze the soaked bread well and tear it into small pieces.
12. 12. Mix the chopped tuna, chili, garlic, ginger, squeezed bread, egg, and herbs in a bowl.
13. 13. Season the filling with soy sauce, lime juice, and pepper.
14. 14. Stuff the squid tubes with the mixture.
15. 15. Secure the tubes with toothpicks.
16. 16. Peel the shallots and chop them finely.
17. 17. Heat 2 tablespoons of oil in a hot pot.
18. 18. Sauté the shallots in the oil until translucent.
19. 19. Place the stuffed squid tubes into the pot.
20. 20. Sear the tubes briefly.
21. 21. Deglaze the mixture with wine and stock.
22. 22. Cook the squid over medium heat with the lid closed for 15 to 20 minutes.

Nutrition per serving

• kcal: 336
• Protein: 33 g · Fett/Fat: 15 g · Carbs: 11 g