Steamed Squid (Mực Hấp Hành Gừng)
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Unrated
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Prep Time
12 mins
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Cook Time
12 mins
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Total Time
20 mins
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Servings
3 people
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Calories
146 kcal
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Course
Main Course, Appetizer
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Cuisine
Vietnamese
Steamed Squid (Mực Hấp Hành Gừng)
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This Vietnamese-style Steamed Squid highlights the natural flavors of squid. Quick and easy to prepare for weeknight dinner.
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Ingredients
- 14-16 oz whole squids (or use 10oz/280g of cleaned squids)
- 1/4-1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon sesame oil
- 3-4 scallion stalks
- 1 oz ginger, peeled
- 1 bird's eye chili, optional
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Instructions
- Cut squid along the body tube, then grasp the head and pull away from the body. Remove the cartilage in the body and peel the skin membrane away.
- Cut the tentacles from the head just below the eyes. Discard the innards, head and beak, reserve the tentacles.
- Lay the squid body flat on a cutting board with the inside surface facing you. Use a sharp knife to score diagonal cuts in a crisscross pattern, about ½-¾ inch apart, on the inside surface. Do not cut all the way through. You can watch the video in the post to see how to clean and cut the squid.
- After scoring, slice the squid body into smaller pieces. Also slice the tentacles into smaller pieces if needed. Mix the squid with salt, pepper and sesame oil and set aside for 5-10 minutes.
- Slice scallion stalks into 2-inch long pieces. Cut ginger into thin slices and then julienne. Also cut chili into thin slices.
- Arrange two thirds of the scallion and ginger in a large heat-proof shallow plate or bowl that can fit inside your steamer. Then pile the squid pieces on the aromatics. Scatter the remaining scallion, ginger and chili on top.
- If using a bamboo steamer, no need to cover the plate. If not, cover the plate with foil. Steam for about 6-8 minutes or until the squid is just cooked through. Check the doneness after 5 minutes to avoid overcooking which will make the texture become rubbery.
- Serve immediately with fish sauce on the side. You can also sprinkle more salt and pepper over the steamed squid.
Notes
- I recommend using squids of small size for the best taste and texture. You can also cut the squids into rings, which is easier. Scoring then slicing will make it look prettier though.
Nutrition Information
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Calories
146kcal
(7%)
Carbohydrates
7g
(2%)
Protein
21g
(42%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
308mg
(103%)
Sodium
255mg
(11%)
Potassium
398mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
163IU
(3%)
Vitamin C
11mg
(12%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 308mg | 103% |
| Sodium | 255mg | 11% |
| Potassium | 398mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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