Squid in Tamarind Brown Butter with Green Mango

In a large saucepan, cover the squid with water. Add 1 teaspoon of salt and simmer over low heat until tender, about 30 minutes. Drain. Score each squid body in a crosshatch pattern.

In a small bowl, combine the yuzu kosho paste with the olive oil, lime juice and minced garlic.

In a large skillet, melt the butter over moderately high heat, about 1 minute. Add the squid and sear over high heat until browned, about 2 minutes. Stir in the tamarind puree, kecap manis and water and remove from the heat. Season with salt and pepper and transfer to a platter.

In a medium bowl, mix the julienned mango and sliced scallions with the yuzu kosho dressing. Toss the salad with the squid and serve.