INGREDIENTS
1 Loligo Squid, cleaned
12 Saucer Scallops, off the shell, trimmed
1 x 150g piece Patagonian Toothfish fillet, skin off, bones removed
1 x 150g piece Salmon fillet, skin off, bones removed
3 shiitake, halved (see notes)
4 green onions, sliced into 5cm lengths
½ red capsicum, seeded and sliced
¼ cup vegetable oil
12 vongole, purged (see notes)
Steamed short-grain rice, for serving
Japanese sesame sauce, for serving (see notes)
Ponzu sauce, for serving (see notes)
METHOD
Make Ginger Dipping Sauce: combine all ingredients and set aside.
Cut Squid hoods down one side and open out flat. Score the inside of the flesh with angled cuts, turn the hoods around and repeat so that the cuts form a crosshatched pattern. Slice into bite-sized pieces. Cut fish into bite-sized pieces
Heat a barbecue or char-grill plate.
Toss Squid, Scallops, fish, shiitake, green onion and capsicum with oil. Cook, in batches, first the vegetables then the seafood including the vongole, turning once, until lightly coloured and vongole open.
Arrange on a platter and serve with steamed rice and sesame, ponzu and Ginger Dipping Sauces on the side.
