Crispy Squid Salad with Sweet & Spicy Pineapple

I'd just like to show you how safe and available seafood is. You will be paid $11AUD with 1 kg of fresh local and ethical quid. You can normally clean your nice fishmonger for yourself if you are a little intimidated! This dish will accommodate up to 6 people and add a little bit more rice if you choose to spread it out.

Ingredients :

Salad :

• 1kg fresh cleaned squid cut into rings and lightly salted
  
• 1 cucumber thinly sliced
  
• 2 red chillies thinly sliced
  
• 1 red onion thinly sliced
  
• 1 bunch fresh coriander
  
• 1 pineapple cut into squares
  

Dressing :

• 2 tablespoons olive oil
  
• 2 tablespoons fish sauce
  
• 2 teaspoons Brown Sugar
  
• 1 teaspoon mirin
  
• 1 teaspoon sesame oil
  
• 1 teaspoon roasted chilli paste
  
• 1 lime zest and juice
  
• 1 garlic clove thinly sliced
  
• Thumb size piece of ginger thinly grated
  
• 1 bunch coriander stalks
  

Method :

• Mix all ingredients in a large bowl to create the dressing. Over the covering, break the pineapple into squares. Only require the rest of the salad to marinate.
• Twice tablespoon of olive oil, cook half your calamar on each side for 2.5 minutes at medium - high heat in a wide saucepan. Cook the remainder of the squid on the foot. If required, add a little more olive oil.
• Cook half the pineapple with a little dressing in the same bowl in medium - high water. Place the majority of the pineapple on the hand and repeat.
• Mix in pineapple, calamar, cucumber and red onion and assemble the meal. Sprinkle the dressing with the chilli and coriander and the rest. Serve with a little rice on its own or. Even, if you decide to have it until time it is nice eaten cold.