Steamed Squid Roe with Lime and Chili

Ingredients

• 400 g squid roe sacs (Cleaned gently and kept intact)
• 3 tbsp lime juice (Freshly squeezed)
• 2 tbsp fish sauce (Adjust to taste for saltiness)
• 4 Thai bird's eye chilies (Thinly sliced; use fewer for a milder dish)
• 3 cloves garlic (Finely chopped or pounded)
• 1 tsp granulated sugar (Balances the lime and fish sauce)
• 2 tbsp cilantro (Chopped, for garnish)
• water (For steaming; amount depends on steamer)

Steps

1. 1

   Clean the squid roe carefully, removing any unwanted membranes or debris while keeping the roe sacs intact. Pat dry.

2. 2

   Combine the lime juice, fish sauce, sliced chilies, garlic, and sugar in a small bowl. Stir until the sugar is mostly dissolved, then taste and adjust the balance of sour, salty, spicy, and lightly sweet flavors.

3. 3

   Arrange the squid roe in a heatproof dish that fits inside a steamer. Spoon or pour about half of the lime sauce over the roe.

4. 4

   Bring the water in the steamer to a vigorous boil. Place the dish inside, cover securely, and steam for about 6–8 minutes, until the squid roe is opaque, firm, and cooked through.

5. 5

   Carefully remove the hot dish from the steamer. Pour over the remaining lime sauce and scatter with chopped cilantro.

6. 6

   Serve immediately with hot steamed jasmine rice.

Notes

The source identifies the dish as Thai steamed squid roe with lime but does not provide written quantities or cooking instructions. The ingredient amounts and method are estimated from the dish name and description. Cook squid thoroughly; overcooking can make it chewy.

Nutrition per serving

• main
• Thai
• steamed
• seafood
• spicy
• gluten-free
• dairy-free
• quick meal