Steamed Squid with Ginger - Muc Hap Gung recipe
The Vietnamese style Steamed Squid highlights the natural flavor of Squid. Simple and easy to prepare for a quick dinner on the weekend.
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.
Notes
I would suggest using squids that are of a smaller sizes for the best flavor and texture. You could cut the squids into rings, which is simpler. Scoring before cutting makes the squids appear prettier, however.