Chargrilled squid with creamy ponzu dressing

Delicious, sustainable squid, cooked in seconds, served with a tangy ponzu dressing.


For the squid
For the creamy ponzu dressing
To serve

Preparation method

  1. For the squid, heat a griddle pan until searing hot.

  2. Season the squid with salt and black pepper and a drizzle of oil.

  3. Place onto the griddle and cook on each side for 30 seconds until charred and just cooked through.

  4. Remove and squeeze the lime over the top.

  5. For the creamy ponzu dressing, place all the ingredients, except the vegetable oil into a small food processor and blend to a purée.

  6. Gradually add in the vegetable oil until a thin mayonnaise forms.

  7. Check the seasoning and add more yuzu juice if desired.

  8. To serve, scatter the cress and leaves over each plate, then place a squid on top and drizzle with the creamy ponzu dressing.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

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This recipe is from...

Saturday Kitchen 27/10/2012 bbc_one Saturday Kitchen

Next on


10:00am Tomorrow

James Martin presents with help from chefs Jason Atherton and Russell Norman.

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