Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Coconut-Kale Salad
© Lillys-Table.com Photo of Ginger-Coconut Calamari
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Ginger-Coconut Calamari

from Ginger Coconut Calamari with Coconut Kale Salad & Jamaican Sweet Potato Salad, the Week of May 11, 2014.
View the next recipe for this meal.

Seared steaks of calamari are drizzled with a creamy ginger-coconut sauce. Calamari cooks quickly and is fairly affordable, so try this healthy protein at home especially with this rich & tasty sauce. Sweet white rice flour also known as mochiko makes a lovely crust on the calamari steaks, but your favorite all-purpose flour should work well.
Try this with the Lemon-Ginger Cauliflower

Ingredients

  • 2 ounces ginger, peel and roughly chop
  • 1 cup white wine
  • 14 ounces coconut milk, classic, not low-fat
  • ½ teaspoon salt
  • 1 pinch black pepper, to taste
  • 3 tablespoons flour, white rice or all-purpose
  • 12 ounces calamari , steaks, about 2-3 fillets
  • 1 tablespoon coconut oil

Serving Size: 2 People

Share

 

Preparation Instructions

Roughly chop the ginger, add to the white wine in a saucepan over medium heat. Simmer until the sauce is reduced approximately in half.

Carefully open the coconut milk without shaking. Reserve the runny liquid for another use (such as cooking rice in it!) and scoop out the cream that floats to the top. Whisk this cream into the white wine sauce. Season to taste with salt and pepper.

Once it comes up to a simmer, strain off the ginger. Season with a pinch of the salt and black pepper.

Meanwhile, season the calamari steaks on each side with the salt and pepper. Sprinkle on the flour, dab and shake until there is an even coating all over the calamari steaks.

Heat the coconut oil in a skillet over medium-high heat. As soon as it melts, add the steaks. Sear on each side for about 1-3 minutes until a golden crust is formed. The thin steaks cook quickly, so take care.

Serve drizzled with the sauce on top.