Vietnamese
Vietnamese - Steamed Dishes
Steamed Squid
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 600g squid, cleaned and cut into rings
- • 5 slices ginger, julienned
- • 4 spring onions, cut into batons
- • 2 tbsp fish sauce
- • 1 tsp sugar
- • 1/2 tsp ground white pepper
- • 2 tbsp vegetable oil
- • 1 bird's eye chili, sliced
Preparation Steps
1
Phase 1
Score the squid lightly and cut into bite-sized rings.
2
Phase 2
Toss with 1 tbsp of the fish sauce, sugar, and white pepper.
3
Phase 3
Lay half the ginger and spring onions on a plate, add the squid, and steam for 4-5 minutes until just firm.
4
Phase 4
Heat the oil and fry the remaining ginger, spring onions, and chili until fragrant.
5
Phase 5
Pour the hot oil and remaining fish sauce over the squid and serve immediately.