Ingredients for Odorless Steamed Squid
Fresh squid (tube or leaf squid): 500g
Fresh ginger: 1 small root (about 20g)
Lemongrass: 2-3 stalks
Kaffir lime leaves: 5-6 leaves
Shallots: 2 bulbs
White rice wine: 2 tablespoons
Salt: 1 teaspoon
Pepper: 1/2 teaspoon
Fresh chili (optional): 1-2 fruits
Fish sauce, lime, garlic, sugar (for dipping sauce)
Equipment:
Steamer or steaming pot
Knife and chopping board
Small bowl for mixing spices
How to Steam Squid Without the Fishy Smell
Step 1: Prepare the squid to eliminate the fishy odor
Rinse the squid thoroughly under running water. Peel off the outer membrane, remove the ink sac and backbone.
Rub the squid with white rice wine and a small amount of crushed ginger for 2-3 minutes, then rinse again with clean water. This method effectively removes any fishy odor.
Let the squid dry, then use a knife to make a few shallow cuts on the squid’s body to allow better absorption of the spices.
Step 2: Prepare the steaming ingredients
Peel and thinly slice or crush the ginger.
Crush the lemongrass and cut it into 5cm lengths.
Rinse the kaffir lime leaves and leave them whole or chop them finely, depending on your preference.
Peel and crush the shallots.
Step 3: Marinate the squid
Place the squid in a bowl and add 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 tablespoon of white rice wine, half the amount of ginger, and the crushed shallots.
Mix well and marinate for 10-15 minutes to allow the squid to absorb the flavors.
Step 4: Steam the squid
Line the bottom of the steamer (or steaming pot) with lemongrass, ginger, and kaffir lime leaves to infuse their aromas.
Arrange the squid on top and sprinkle with additional ginger and kaffir lime leaves.
Bring water to a boil in the pot, place the steamer on top, and steam the squid for about 8-10 minutes, depending on the size of the squid. Avoid oversteaming to prevent the squid from becoming tough.
Check if the squid is cooked by poking it gently with a chopstick; it’s done when it turns opaque white and firms up.
Step 5: Prepare the dipping sauce
Mix the dipping sauce in the ratio of 2 tablespoons of fish sauce, 1 tablespoon of water, 1 teaspoon of sugar, 1 tablespoon of lime juice, crushed garlic, and chili (if desired).
Stir well to dissolve the sugar and adjust the seasoning to your taste.
Step 6: Presentation and serving
Arrange the squid on a plate and garnish with fresh chili slices or kaffir lime leaves for a visually appealing presentation.
Serve the steamed squid with the dipping sauce while it’s still hot to enjoy its natural sweetness and tenderness.
Tips for Odorless Steamed Squid
Choose fresh squid with clear eyes, shiny skin, and firm flesh for the best results.
Don’t skip the ginger and lemongrass, as they are key to eliminating the fishy odor.
You can also add a small amount of beer instead of white rice wine for a softer and more fragrant squid dish.
Good luck, and enjoy your delicious steamed squid!
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