Grilled Sepia Inktvisjes op Oosterse wijze
A while back I made a series of new aperitif bites for some friends of mine. I wanted to keep this the skillet grilled Sepia recipe for the first spring day. The dish lends itself perfectly as an appetizer with a fresh glass of white wine. The fresh hints of the Kaffir lime combined with the mild smoky grilled taste of the Sepia and the spiciness of the Nanami Togarashi turn these little squids into a true delicacy. Fate (or imbalance) decided otherwise. The coming weeks I won’t be able to do much bbq work. Luckily this bite can taste as good at a winter party as on a sunny evening in spring. Moreover, Sepia squid are very easy to keep in the freezer so they are available all year round. So don’t wait! Just put the grilled Sepia squid on your BBQ bucketlist right now!
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A while ago I already shared a recipe for these little Sepia squids where I prepared them at low temperature to soften them well. This time I opted for the hot and fast version, in order to find out which one I prefer. This skillet grilled Sepia might be a bit more challenging to prepare. If you grill them a little too long, the grilled Sepia is in danger of becoming tough. So the slow version is a bit safer. Although I have to admit that the texture of these fast, high temperature fried squid can charm me a bit more. They have just that little bit of extra bite without getting tough.
In terms of taste profile I wanted to keep it simple. This recipe for the skillet grilled Sepia contains a limited number of ingredients. Although the ingredients used may not be found in the standard supermarket. It’s highly recommendable to look for them. Kaffir lime leaves offer a delicious fresh Citrus touch reminiscent of Thai cuisine. Nanami Togarashi is a 7 spice mixture from the Japanese kitchen which is perfect to finish dishes with. Packed with flavour bringing just that little extra spice in the end. Both of them should be available in the Asian supermarket. Make sure to buy enough iof these goods. You will undoubtedly use them more often than you think.
Are you also a fan of Asian cuisine? Then you will certainly like the skillet grilled Sepia! Next time I’ll make their big brother (or sister?) these are just a little bit easier to handle on the grill. If you have fun tips or recipes, don’t hesitate to share them. Putting the experiences together helps everyone to move forward. So don’t hesitate to share this post if you are a fan of this recipe. Enjoy you next BBQ!
- 20 mini squids
- 1 Tbsp sunflower oil
- 10 kaffir lime leaves
- 1 lime zest and juice to taste
- salt to taste
- 1 pinch of nanami togarashi
- cilantri to taste
When using frozen Sepia, let it thaw first. Then remove the moisture and pat dry.
In the meantime, start your bbq for a direct session at a high temperature. Place the skillet on the fire to preheat the pan.
Add some oil to the skillet and fry the Kaffir lime leaves to release it’s fragrants.
Add a chunk of smoking wood between the coals (cherry) and wait until it starts smoking.
Grill the Sepia in the cast iron skillet at a high temperature for 2-3 minutes. Remove the excess liquid coming free in between.
Deglaze with lime juice to taste. Season to taste with salt if necessary.