Hanoi Squid Salad

A great do-it-yourself fish recipe:

Slice the squid lengthwise and finely carve in a grid pattern. In a saucepan, bring enough salted water to a boil. Have a baking dish of iced water ready.

Blanch the squid in the boiling water for 20-30 seconds, until they curl up. Lift out with a slotted spoon and place in the iced water on the spot.

In a small baking bowl, stir half of the chilies with the lime juice, fish sauce and sugar to make a marinade.

Drain the cooled squid, drain and rub dry. Mix in a baking bowl with the salt and pepper, garlic and ginger. Briefly stir in the onion, celery and remaining chile. Lastly, pour the marinade over the squid and let sit for 15 minutes. Stir all the ingredients for the salad dressing thoroughly. Fill what is left into a screw jar. Mix avocado, tomatoes and arugula with the dressing. Place on a serving platter or in a shallow baking dish. Arrange the squid on top.

Mix all the ingredients for the tamarind sauce and drizzle around the preparation. Fill the rest in a closed container and keep it in the refrigerator. Finally, garnish the leaf salad with the basil leaves before serving.

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