Charred Squid – Smithey Ironware

Ingredients

• 2 pounds squid, defrosted and cleaned
• 2 small fennel bulbs, each washed and cut longitudinally into ½ inch slices
• Canola oil for cooking
• 2 inch piece fresh ginger root, peeled and finely grated
• 2 cloves garlic, minced
• Juice and zest of 1 lime
• About ½ cup minced fresh cilantro leaves, plus another dozen sprigs to garnish
• Pinch of chile flakes
• 1 small serrano pepper seeded and minced
• 2 tablespoons fish sauce (I like Red Boat)
• ½ teaspoon sugar
• Steamed brown rice, to serve
• Chili crisp condiment, to serve
• Lime wedges, to serve