Home Food & Receipts Drop This in Your Squid Stew: A Crispy, Moreish Dish to Remember

Food & Receipts

Drop This in Your Squid Stew: A Crispy, Moreish Dish to Remember

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22 June, 2025

Ingredients for 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

Fresh chili: 1-2 peppers (adjust to taste)

Red onion: 2 bulbs

Rice wine: 2 tablespoons

Salt: 1 teaspoon

Fish sauce, pepper, and lime for dipping sauce

How to Make Non-Fishy, Crispy Steamed Squid

Step 1: Prepare the squid to remove any fishiness

Choose fresh squid: Fresh squid has clear eyes, shiny skin, and a firm body. When pressed, it should spring back. Avoid squid that has turned cloudy or has an unpleasant odor.

Clean the squid:

Gently pull out the squid’s ink sac and backbone.

Remove the thin outer skin (if desired, for a prettier presentation).

Wash the squid with diluted salt water or soak it in water mixed with 1 tablespoon of rice wine and a few slices of ginger for 5 minutes to eliminate any fishy smell.

Rinse again with clean water and pat dry. Make a few light slashes on the squid’s body to allow better absorption of flavors and for a more attractive presentation.

Step 2: Prepare the steaming ingredients

Ginger: Peel, crush, and cut into thin slices or strips.

Lemongrass: Remove the tough outer layers, crush, and cut into 5cm lengths.

Kaffir lime leaves: Rinse and leave whole or tear into smaller pieces.

Red onion: Peel and crush.

Chili: Rinse and slice, or leave whole depending on your preference.

Step 3: Steam the squid

Place a steamer over a pot of water (the water level should not touch the steamer). Add 1 tablespoon of rice wine, a few slices of ginger, and 1 crushed lemongrass stalk to the water for added aroma.

Line the bottom of the steamer with a bed of ginger, lemongrass, kaffir lime leaves, and red onion.

Arrange the squid on top and sprinkle with more ginger, lemongrass, kaffir lime leaves, and chili for enhanced flavor.

Cover and steam over medium heat for 5-7 minutes (depending on the size of the squid). Do not oversteam, as this will make the squid tough and less sweet.

Check for doneness by poking the squid with a skewer: if it springs back and turns opaque white, it’s ready.

Step 4: Prepare the dipping sauce

Mix the fish sauce dip:

2 tablespoons of good-quality fish sauce

1 teaspoon of sugar

1 tablespoon of water

1/2 teaspoon of finely chopped ginger

1/2 teaspoon of minced garlic

Fresh chili, finely chopped (adjust to taste)

A squeeze of lime juice

Stir well to dissolve the sugar and season to taste.

Step 5: Plate and serve

Arrange the squid on a plate and garnish with fresh chili and kaffir lime leaves for a colorful presentation.

Serve with the fish sauce dip and fresh herbs (lettuce, basil) on the side, if desired.

Enjoy the squid while it’s still hot to savor its crispy texture and natural sweetness.

Tips for Tastier, Non-Fishy Steamed Squid

Choose fresh squid: This is the most crucial factor in ensuring sweet, non-fishy squid.

Effectively remove fishiness: Rice wine, ginger, lemongrass, and kaffir lime leaves are excellent ingredients for neutralizing any fishy odor.

Do not oversteam: Squid cooks quickly; 5-7 minutes is sufficient. Oversteaming will make the squid tough.

Use an appropriate dipping sauce: Fish sauce dip or salt, pepper, and lime juice will enhance the squid’s natural sweetness.

Notes

If you don’t have a steamer, you can use a regular pot. Place a small plate at the bottom, add water, and put the squid on the plate to steam.

Feel free to substitute kaffir lime leaves with grapefruit leaves or coriander, depending on your preference.