Squid in Tamarind Brown Butter with Green Mango

Name: Squid in Tamarind Brown Butter with Green Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds whole cleaned squid; Salt; 2 teaspoons yuzu kosho paste (see Note); 1 1/2 tablespoons orange-infused olive oil; 1 1/2 tablespoons freshly squeezed lime juice; 1 small garlic clove, minced; 4 tablespoons unsalted butter; 1/4 cup tamarind puree (see Note); 1 tablespoon kecap manis (see Note); 1 tablespoon water; Freshly ground pepper; 1 large unripe mango, peeled and cut into julienne strips; 4 scallions, thinly sliced on a wide diagonal

Servings: persons

2 pounds whole cleaned squid
Salt
2 teaspoons yuzu kosho paste (see Note)
1 1/2 tablespoons orange-infused olive oil
1 1/2 tablespoons freshly squeezed lime juice
1 small garlic clove, minced
4 tablespoons unsalted butter
1/4 cup tamarind puree (see Note)
1 tablespoon kecap manis (see Note)
1 tablespoon water
Freshly ground pepper
1 large unripe mango, peeled and cut into julienne strips
4 scallions, thinly sliced on a wide diagonal

1
In a large saucepan, cover the squid with water.
2
Add 1 teaspoon of salt and simmer over low heat until tender, about 30 minutes.
3
Drain.
4
Score each squid body in a crosshatch pattern.
5
In a small bowl, combine the yuzu kosho paste with the olive oil, lime juice and minced garlic.
6
In a large skillet, melt the butter over moderately high heat, about 1 minute.
7
Add the squid and sear over high heat until browned, about 2 minutes.
8
Stir in the tamarind puree, kecap manis and water and remove from the heat.
9
Season with salt and pepper and transfer to a platter.
10
In a medium bowl, mix the julienned mango and sliced scallions with the yuzu kosho dressing.
11
Toss the salad with the squid and serve.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds whole cleaned squid, Salt, 2 teaspoons yuzu kosho paste (see Note), 1 1/2 tablespoons orange-infused olive oil, and more.

Yes, Squid in Tamarind Brown Butter with Green Mango falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!