Yellow citrus fruit resembling an octopus with long legs attached to the base with a green cork. Belonging to citrus family, Buddha’s hands have lobes that look like fingers. The fruit has an intense fragrance, but very little flesh, juice or seeds.
Use Buddha’s hand (the entire fruit or just the rind) as a replacement for lemon zest. It can also be candied or made into marmalade. Citrus fruit doesn’t get much more homely than the Ugly (pronounced HOO-glee) fruit, which is alternatively known by its more PR-friendly name, unique fruit.
Grown exclusively in Jamaica, this relative of the tangelo has a mottled, puffy skin with uneven coloring. Even a fresh one will look as if it’s seen better days – which is one reason American consumers have been slower to adopt the Ugly fruit into their citrus canon.
For the squid:
1 pound very fresh squid tubes cut into 1/8-inch thick strips
1 gallon water, at a boil
2 quarts ice water
For the dressing:
Finely grated zest of 1/2 Buddha’s Hand
1 shallot, minced
1 teaspoon white pickled ginger, finely julienned
1 small garlic clove, minced
Fresh juice of 1 lime
Fresh juice of 1 orange
1 Thai chili, thinly sliced, seeds removed
3 tablespoons ginger oil (or olive)
1 tablespoon crumbled bonito flakes (smoked dried tuna, found in Asian markets)
10 basil leaves, finely julienned
Preparation:
1. Prepare the squid by cleaning it well, inside and out, under cold running water.
2. Slice it into strips in a colander and pour the hot water over it, letting the squid curl slightly.
3. Stop the cooking by plunging the squid into the ice water.
4. Remove and drain the squid on paper towels.
5. Put all the dressing ingredients but basil in a stainless steel bowl, whisk until emulsified and add the squid.
6. Serve at once, adding basil at the end avoid browning.
Via: Philly
