Cucumber and Cuttlefish Som Yum

Zeb Gilbert

Ingredients:

  • 200g Cuttlefish, sliced into bite sized pieces and scored
  • 20ml oil

Som Tum:

  • 2 continental cucumbers, roughly chopped
  • 5 baby cucumbers, julienned
  • 200g yellow/green beans, roughly chopped
  • 50g cashews

Dressing:

  • 1 long chili, roughly chopped
  • 4-6 birdseye chilis
  • 4 Garlic cloves
  • 1 limes, diced whole
  • 2 tomatoes, roughly chopped
  • 50g palm sugar
  • 1tbsp fish sauce
  • 1tbsp tamarind

Method:

  1. Place well oiled cuttlefish onto a hibachi or BBQ and season with salt as cooking. Cook for 2-3 minutes each side or until perfectly cooked.
  2. Bash your garlic, chili, and lime in mortar and pestle until broken down. Add in tomatoes and half your beans and bash until they have broken down as well
  3. Add in your fish sauce, tamarind and palm sugar and combine well. Taste for seasoning at your own preference.
  4. Combine cucumbers, half the cashews and dressing in a large bowl and toss. Add in cuttlefish and toss further. Top with remaining cashews and serve.

Our friends at Wine Selectors suggest pairing this dish with a Semillon.

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