Steamed Squid (Mực Hấp Hành Gừng)

Ingredients

• 397–454 g whole squid (or 280 g cleaned squid)whole squid
• ¼–½ teaspoonsalt
• ⅛ teaspoonblack pepper
• 1 teaspoonsesame oil
• 3–4 stalksspring onions
• 28 g, peeledginger
• 1, optionalbird’s-eye chilli

Instructions

1. 1

   Clean the squid

   Cut along each squid body tube, then hold the head and pull it away from the body. Remove the cartilage and peel off the thin outer skin.

2. 2

   Prepare tentacles

   Cut the tentacles from the head just below the eyes. Discard the innards, head and beak, keeping the tentacles.

3. 3

   Score the bodies

   Lay each squid body flat with its inside facing up. With a sharp knife, make diagonal cuts in a criss-cross pattern about 1.3–1.9 cm apart, taking care not to cut through.

4. 4

   Season the squid

   Cut the bodies into smaller pieces and trim the tentacles into smaller pieces if needed. Toss the squid with the salt, pepper and sesame oil, then leave it for 5–10 minutes.

5. 5

   Slice aromatics

   Cut the spring onions into 5 cm lengths. Slice the ginger thinly, then cut it into fine strips. Thinly slice the chilli too.

6. 6

   Arrange the plate

   Spread two thirds of the spring onion and ginger over a large, shallow, heatproof plate or bowl that fits in your steamer. Place the squid on top, then scatter over the remaining spring onion, ginger and chilli.

7. 7

   Steam until cooked

   Leave the plate uncovered in a bamboo steamer; otherwise, cover it with foil. Steam for about 6–8 minutes, checking after 5 minutes, until the squid is just cooked through.

8. 8

   Serve straight away

   Serve immediately with fish sauce on the side. Add extra salt and pepper over the squid if you like.

What is steamed squid?

Mực hấp hành gừng is Vietnamese-style steamed squid with spring onion and ginger. Steaming keeps the squid’s flavour prominent while the aromatics lend a fresh, savoury fragrance.

This version uses scored squid, a simple seasoning of salt, pepper and sesame oil, and a short steam. The method is straightforward, but close attention to the cooking time helps keep the squid tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 146 calories, 21g protein, 7g carbs, 3g fat.

The squid provides most of the protein, while the small amount of sesame oil contributes fat. Carbohydrates are modest and come mainly from the spring onion, ginger and chilli. Serve with rice and vegetables for a more rounded meal, adjusting the rice to suit your appetite.

Choose and clean the squid

Whole squid: The recipe gives a range of 397–454 g whole squid, or 280 g if using cleaned squid. If starting with whole squid, remove the cartilage and skin, and keep the tentacles after trimming them from the head.

Score for an even cook

Inside surface: Make shallow diagonal cuts on the inside of each body, crossing them to form a grid. The cuts should mark the flesh without going all the way through.

Piece size: Cut the scored bodies into smaller pieces and trim the tentacles if needed. Keeping the pieces reasonably similar helps them cook at a similar pace.

Layer the aromatics

Base layer: Put two thirds of the spring onion and ginger beneath the squid. This gives the seafood an aromatic bed as it steams.

Finishing layer: Scatter the rest over the squid, with the sliced chilli if using it. The chilli is optional, so leave it out for a milder plate.

Watch the steaming time

Early check: Begin checking at 5 minutes, even though the estimated steaming time is 6–8 minutes. The exact time depends on the size of the pieces and how strongly the steamer is steaming.

Doneness: Take the squid off the heat as soon as it is just cooked through. Leaving it to steam longer can make its texture rubbery.

Serve while hot

On the side: Serve the squid immediately, with fish sauce alongside as directed in the method. Extra salt and pepper can be added at the table.

To complete the meal: Pair it with rice and a simple vegetable dish. Keep the accompaniments mild if you want the ginger and squid to remain the focus.

Recipe notes & tips

• Use a sharp knife to make neat, shallow scoring cuts.
• Cut the ginger into fine strips so it is easy to eat with the squid.
• Use a shallow heatproof plate that fits comfortably inside your steamer.
• Check the squid after 5 minutes rather than waiting until the end of the suggested range.
• Keep the chilli separate or omit it if some diners prefer a milder dish.

Variations

• Milder finish: Leave out the bird’s-eye chilli.
• More ginger: Add extra ginger strips if you enjoy a stronger aromatic flavour.
• Whole squid: Use whole squid and clean it as described in the method.
• Cleaned squid: Use 280 g cleaned squid to skip the cleaning work.
• Table seasoning: Offer extra salt and black pepper at the table as suggested.

Common mistakes to avoid

• Cutting too deeply: Score only the inside surface so the squid stays in pieces.
• Skipping the early check: Start checking at 5 minutes to avoid overcooking.
• Crowding the steamer: Choose a plate that fits inside without obstructing the steamer.
• Leaving the squid too long: Remove it as soon as it is just cooked through to help prevent a rubbery texture.
• Forgetting the foil: Cover the plate with foil if you are not using a bamboo steamer.

How to store

For the best texture, serve the squid immediately. If you have leftovers, refrigerate them in a covered container and use within 1–2 days; reheat gently until hot, taking care not to steam them for long.

Frequently asked questions