The Vietnamese style Steamed Squid highlights the natural flavor of Squid (Muc Hap Gung recipe). Easy and quick to cook for your daily meals.
Steaming is a healthy cooking technique that preserves the natural goodness of ingredients without requiring much oils or other strong seasonings. This method is ideal for seafood such as seafood like fish, clam and Squid.
There are many Vietnamese people like to begin their dinner with a light cooked seafood dish like this steamed squid steamed with scallion and ginger. The Vietnamese dish’s name is ” muc hap gung“. It’s light and fragrant and the squid itself is lightly sweet and has a pleasant texture when you have the timing right.
Ingredients
This recipe needs only the following ingredients:
- Squid (or Calamari*) It is recommended to select squids with a small size, around 6 to 7 whole squids per one pound, to ensure the most flavor and texture.
- ginger and the scallion. I also like adding several slices of bird’s-eye chili.
- salt pepper and sesame oils..
If you can, choose Squids that are extremely fresh. They shouldn’t have a smell of fish. Squids that have been frozen are good and I suggest choosing ones that are frozen shortly after the fish was caught, when you can.
Cleaning Squid
Cleaning the entire squid could appear like a daunting job however, it’s actually not that difficult. Here are the steps to follow:
- Separate the head from its body.
- Remove the cartilage from the body tube. Peel off the membrane of skin. The skin can be eaten, however, we typically take it off for cosmetic reasons.
- Take out the head, innards and beak. We only need the tentacles.
- Cleanse the squid’s body and tentacles thoroughly prior to use.
Watch the following video clip to discover how to clean your squid as and how to steam Squid.
Check out the recipe video
This recipe (as well as this stir-fried recipe for squid, Gỏi Mực Recipe – Squid Salad and green mango salad that includes seafood) I cut the squid into pieces and then scored it. It will appear more attractive when it’s served. In addition, when you cut the squid this way it is easier for the flavor to be absorbed inside the squid. It is also possible for you to make squid rings, if you prefer.
Notes on Cooking
It’s very fast and simple to steam Squid. One thing you must avoid is overcooking that can make it tasteless and rubbery. In order to cook this recipe, you’ll require a bowl that is heat-proof or a small plate that can fit inside the steamer.
How long to steam squid ?
It’s possible to place the squid pieces in two layers and steam them for approximately 6-7 minutes. It is also possible to stack the slices in three layers and cook time will extend to approximately 8 minutes. Do not stack them higher than that , as it will increase the cooking time and some of them could become overcooked.
I prefer serving it hot with some fish sauce to accompany it. It’s delicious in its own right as an appetizer or you could also enjoy it with rice for an entree.
Steamed Squid with Ginger – Muc Hap Gung recipe
Ingredients
- Whole squids 14-16oz (or make use of 10oz/280g clean squids)
- 1/8 teaspoon black pepper
- 1/4-1/2 teaspoon salt
- 1 teaspoon Sesame oil
- 1 oz ginger, peeled
- 3-4 scallion stalks
- 1 bird's-eye chili Optional
Instructions
- Cut off squid in the tube of your body, hold the head in your hands and pull it out from its body. Take out the cartilage inside the body and peel off the skin membrane off.
- Cut the tentacles of the head at the level under the eyes. Get rid of the head, innards and beak, but keep the tentacles.
- Lay the body of the squid on a cutting table with the inside of the body facing your. Utilize a sharp knife cut diagonally in a crisscross design approximately 1/2 to 3/4 inch apart on the outside of the surface. Cut only half through. Watch the video posted in the post to learn how to cut and clean the Squid.
- After scoring, cut the body of the squid into pieces smaller. Cut the tentacles in smaller pieces if required. Mix the squid in a bowl with salt and pepper, as well as sesame oil. Set the squid aside to rest for five to ten minutes.
- Cut scallion stalks into 2 inch long pieces. Make ginger slices, and then make a julienne. Cut chilli into small slices.
- Arrange the remaining third of the ginger and scallion in a large heat-proof bowl or plate that will be placed inside the steamer. Place the squid pieces over the aromatics. Then scatter the rest of the chilli, scallion and ginger over the the top.
- If you're using bamboo steamers, there is it is not necessary for a plate cover. If you do not cover the plate, then cover it with foil. The steam should be cooked for approximately 6- 8 minutes or so or until squid has cooked just enough. Be sure to check the cookedness after 5 minutes, to avoid overcooking , which can cause the texture turn sticky.
- Serve right away with fish sauce served on the side. It is also possible to sprinkle additional salt and pepper on top of the squid that has been steaming.
Simple and delicious food