Steamed Squid with Roe, Lime, and Chili

Ingredients

• 500 g Squid with roe (Cleaned, rinsed, and left whole or cut into serving pieces)
• 200 g Napa cabbage (Leaves separated and rinsed; used to line the steaming plate)
• 5 cloves Garlic (Finely chopped or pounded)
• 8 chilies Thai bird's eye chilies (Prik jinda; adjust to taste and finely sliced or pounded)
• 1 tbsp Granulated sugar (The transcript refers to sugar; dissolve fully in the dressing)
• 3 tbsp Fish sauce (Adjust according to saltiness and taste)
• 4 tbsp Lime juice (Freshly squeezed)
• Water (For the steamer; use enough to produce steady steam without touching the plate)

Steps

1. 1

   Clean the squid thoroughly, removing the beak, innards, and any hard cartilage while keeping the roe intact. Rinse and drain well. Leave the squid whole or cut it into large serving pieces.

2. 2

   Make the lime dressing first. Combine the chopped or pounded garlic, Thai chilies, sugar, fish sauce, and fresh lime juice in a bowl.

3. 3

   Stir the dressing until the sugar dissolves and the ingredients are evenly combined. Taste and adjust the balance of sour, salty, sweet, and spicy flavors as desired.

4. 4

   Bring water to a strong simmer in a steamer over high heat. The steam should be steady and vigorous before the squid goes into the steamer.

5. 5

   Arrange the napa cabbage leaves over a heatproof plate to form a bed. Place the cleaned squid with roe on top of the cabbage.

6. 6

   Pour the lime dressing over the squid, distributing the garlic and chilies evenly.

7. 7

   Place the plate in the steamer, cover tightly, and steam over high heat until the squid is opaque, just cooked through, and springy, about 6–10 minutes depending on size. Avoid overcooking, which will make it shrink and become tough.

8. 8

   Carefully remove the hot plate and serve immediately with the napa cabbage and the spicy lime juices spooned over the squid.

Notes

The post emphasizes maintaining strong, even heat. Because the source does not provide measurements, the dressing quantities are practical estimates; adjust them to taste. Serve immediately for the best tender, springy texture.

Nutrition per serving

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