Description
Not only did it make a fantastic sort of Thai-like salad, I can see this dish being quite versatile as well. It was very tasty hot and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don’t skip the toasted coconut as it really does make the dish.
Ingredients
- 1 pound cleaned calamari, sliced into thin rings
- 1 small Serrano pepper, minced
- 1 red Fresno pepper, thinly sliced
- ¼ cup lime juice
- 3 tablespoons chopped green onion, divided
- 2 tablespoons coconut milk
- 1 tablespoon fish sauce, or to taste
- 1 tablespoon rice wine vinegar
- 1 teaspoon palm sugar
- 2 tablespoons vegetable oil
- ⅔ cup toasted unsweetened coconut flakes
- ½ cup chopped cilantro
- 1 teaspoon lime juice
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 3 hrs 30 mins
Servings: 4