Squid in Ginger and Vegetable Compote
Unwrap the pouch to discover a visual feast.
Skin, seed and dice the tomatoes. Chop the chilli and celery, and peel and cut the ginger into thin strips.
Put the tomatoes, celery and butter into a large saucepan and gently cook with the lid on for 5 minutes, shaking a couple of times during cooking. Add the sake, chilli, ginger, salt and pepper and finish cooking for a further 2 minutes.
Lay out 4 x A3 sheets of SAGA Cooking Paper. On each sheet, place 4 small squids and slightly season with salt and pepper. Pour over the vegetable mix and make a SAGA pouch.
Steam the pouches in a bamboo (preferably) or other steamer for about 8 minutes. Serve with rice or noodles and garnish with chopped chives.
TOP TIP: To skin tomatoes, first dip them into boiling water for a few seconds.
TOP TIP: When handling chilli, it is always advisable to wear rubber gloves to avoid skin irritation. Wash your hands thoroughly with soap and warm water when finished.