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This recipe was adapted from The Uchi Cookbook.

To make the squid, I first made a marinade (roughly inspired by kimchi). Get about 30 g each of ginger, garlic, and shallots and mince them. Mince about 60 g of green onion. In a sauce pan, saute the ingredients in 30 g of vegetable oil - adding the green onions last. Once softened and aromatic, add 30 g of sugar and 30 g of toasted sesame oil. Remove from the heat. Once cool, add 55 g of fish sauce and mix thoroughly.

I bagged a calamari steak with this marinade and let marinate overnight. Next, I cooked the calamari sous vide at 140F for 2 hours. I removed all of the marinade with a paper towel, then cooked on the stove over high heat to caramelize. Once cooled, I sliced the squid into strips.

I cut 1/2 slices of green tomato and vacuum compressed them with some homemade nam chim (fish sauce, water, sugar, garlic, ginger, shallots, and Thai pepper).

For the gastrique, I mixed a 1:1 ratio of fresh apple juice to white vinegar, then added some curry paste I had on hand with some sugar and reduced to a syrup.

To finish the salad, I tossed the calamari, compressed tomatoes, thin slices of green apple, and romaine hearts with a a bit of the nam chim from the tomatoes, then piled over some of the gastrique.