Five Spice, Chilli Lime Squid and Jasmine Rice
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I realised the other day that I barely post recipes that are fish or seafood and most of the ones I’ve shared so far are my vegan ones. So to change things up a bit, here is one of my families all time favourites – my Five Spice Chilli Lime Squid and Jasmine Rice.
This dish is seriously yummy and my husband, daughter and I literally have to fight each other for who gets the most squid. Usually my daughter wins!
I love seafood – I mean I grew up by the ocean and as a kid we would go to the Chinese wet markets every week to get our fresh seafood, fish and vegetables. I will never forget the amazing tanks of crabs and lobsters, that at that age, looked like alien type figures to me.
And even though I am predominantly plant-based, I just can’t turn down some seafood. It is in my blood to eat it and I absolutely love it!
I’ve been thinking a lot about diets and labels and how much society likes us to define what box we fit in. Vegan, non-vegan, meat eater, pescatarian, paleo, raw.
For me, I would say I am all of these things because the main and most important choice for me has always been about deepening the relationship I have with myself and with my own body. So with that, flexibility, freedom and the ability to make empowered choices about what I need has been the key factor to sustaining a healthy balanced lifestyle long term.
And I have been doing this now for 15 years! Yes that’s right! 15 years indeed! I gave up sugar, dairy, refined processed foods and moved to a wholefoods diet 15 years ago and I have changed so much in that period of time and my diet has changed with me. As it should!
I have been a runner, I have changed careers, gone back to school to retrain, qualified in a new profession, gotten married, gotten incredibly sick, healed naturally from my illness, gotten pregnant and grew a 10lbs baby, gave birth to a 10lbs baby and breast fed her for 2 years, head cheffed for hundreds of people etc etc – the list goes on but as you can see I have gone through many changes and transitions in that 15years.
So my diet has changed and transitioned with me, depending on what I’ve needed to keep me balanced and nourished.
I have been strictly vegan for many years and now a days it really works for me to have fish and seafood every now and then. I live by 80/20 – meaning 80% of the time I eat a predominantly plant-based natural unrefined vegan diet and 20% of the time I eat whatever I want and choose without even the slightest bit of guilt. This really works for me and I feel is the underlining key factor to me being able to sustain this way of life for so long.
Freedom. Flexibility. Balance. Right on!! (did I just say that?)
So back to delicious squid! This recipe is simple, easy and full of flavour!
I hope you love it as much as we do.
Enjoy! Love Nx
- 4 Medium Sized Squid with Tentacles
- 4 Garlic Cloves (Crushes in a pestle & mortar)
- 1 Large Red Chilli
- 2 Medium Carrots (Finely Sliced)
- 1/2 Red Pepper (Finely Sliced)
- 1/4 Red Cabbage (Finely Sliced)
- 1 Medium Sized Broccoli Head (Just the florets and cut into mouth sized pieces)
- 3 Medium Limes
- 2 Medium Green Onions (Peeled and finely sliced)
- 25g Fresh Coriander Leaves
- 2 Heaped Tsp Five Spice
- 4 Pinches Fine Sea Salt
- 2-3 Tbls Tamari
- 2 Tbls Brown Rice Syrup (or 1 Tbls Maple Syrup)
- 2 Tbls Fish Sauce
- 190g Jasmine White Rice (Washed and Rinsed)
- 2 Tbls Toasted Sesame Oil
- 2 Tbls Organic Sesame Oil
- 1-2Tbls Black Sesame Seeds
– First add the white rice to a pot or rice steamer and cover with 1.5 times water and a pinch of sea salt. Turn the rice cooker on until cooked or in a pot, bring to boil and turn heat down to the lowest heat, leave the lid on and leave to steam/cook for 40min or until fluffy and delicious. (Do not take the lid off as this will keep all the steam inside and let it go fluffy and perfect)
– Now add some sesame oil (not toasted) to a wok, heat up then add the green onions and a pinch of sea salt. Let it fry on a high heat for a few minutes until they begin to start sweating. Then turn the heat down to medium and let them sweat for a few minutes or until beginning to turn translucent
– Now add the carrots, broccoli and red cabbage and 2 good pinches of sea salt.
– With a wooden spoon in each hand mix it all in the wok really well and evenly – do this continuously until all veg gets even heat and begins to sweat a little
– Now add 60ml of water and the whole thing will sizzle! Put a lid on and leave to steam for 3-4min
– Now prepare your squid – slice the squid into 2 inch slices and separate the tentacles.
– With a very sharp knife on one side of the squid there is a very soft fleshy side and the other side is rubbery. On the soft fleshy side begin to score diagonal cuts so that they penetrate the soft fleshy part but don’t cut all the way through. Criss cross so that you have diagonal crosses along each slice. Continue until all the squid is done
– Add the squid to a bowl and season with 2-3 pinches of sea salt, ground green pepper and five spice. Mix really well together
– Take the lid off the wok and add the squid. Add the fish sauce, tamari, rice syrup and another 60ml water if getting too dry. Mix well and continue cooking for another 5 min
– The squid should begin curling and turning slightly pink.
– After 5minutes turn the whole dish off and drizzle toasted sesame oil, black sesame seeds and fresh coriander on the top
– Voila! Ready to eat and serve with delicious fluffy Jasmine Rice