Sesame Squid by Chop House in Edinburgh

We don’t have a “philosophy” when it comes to cooking, but we know what we like. Great quality ingredients, cooked simply and well, enjoyed in good company.

We cook the very best British beef over open-flame on our custom designed charcoal grill. The rest is up to you – with a selection of tasty starters, moreish sides and naughty desserts your visit to the Chop House should be a real treat.

Each week at the Chop House we host various events and offers where you can enjoy the ‘Best of British’ steak with sides, your own wine, complimentary cocktails and more. Take a look at our events by visiting our website

Here is a great starter from the Chop House menu.


200g fresh squid, cut into 6 triangles and heavily scored

2 pinches of sea salt, extra for seasoning

½ lime 100g slaw (see below)

2 pinches of toasted sesame seeds

40ml sesame dressing (see below)

14 coriander leaves

30g chilli butter

Sesame Dressing:

1/4 red chilli

5g blossom honey

1g sea salt

Pinch of cracked black pepper

1/2 teaspoon fish sauce

1/4 teaspoon soya sauce

12g chopped coriander

1/4 lime (zest & juice)

12g sesame oil

25ml pomace oil


Carrots, cut into julienne strips

White and red cabbage, cut into julienne strips

Mooli (Japanese radish), cut into julienne strips

Butternut squash, cut into julienne strips


1. To make the dressing, mix all the ingredients except the pomace and sesame oils.

2. Slowly incorporate the oil whilst mixing until all the oil is emulsified. Set aside.

3. Toss the ingredients for the slaw with seeds, sesame dressing and coriander leaves. Set aside.

4. Heat a dash of pomace oil in a pan until very hot. Then fry the squid - scored side down -until cooked.

5. Remove from heat and add the chilli butter to pan.

6. Toss the cooked squid in the chilli butter and season. Set aside.

8. Arrange the slaw in a pile and build the squid around the slaw.

9. Drizzle with sesame dressing and garnish with sesame seeds.

In association with Taste Communications.