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Steamed Whole Squid with Herbs and Ginger Dressing – Phla Meuk Noeng Ma Now

Steamed Whole Squid with Herbs and Ginger Dressing – Phla Meuk Noeng Ma Now

A whole squid always looks amazing on a plate. Cut it into strips around 1.5cm wide from the top to the bottom on the final serving dish.

 

Ingredients:

1 large whole squid

2 inch chunk of ginger, finely sliced into thin julienne strips

2 long green shallots, finely sliced

1 red onion sliced finely

3 cloves of garlic finely sliced

1 large handful of coriander, leaves only (half for cooking and half for garnish)

2 limes thinly sliced

2 chilies finely sliced (use larger chilies for less heat)

 

Dressing:

100 ml fish sauce

100 ml soy sauce

4 tablespoons of lime juice

50ml of water

 

Heat oven to 180 degrees Celsius. Cut out squid eyes and remove any insides such as internal organs and beak (the quill). Clean thoroughly. Place the whole squid on a rack in a large oven tray. Cover squid with ginger, shallots, garlic, red onion and half the coriander leaves. Mix all the dressing ingredients together and pour evenly over the squid. Leave all the dressing sitting on the bottom of the tray, as that will infuse into the squid while cooking. Cover the tray with aluminium foil and pop in the oven for around 18 minutes until cooked. Transfer squid and dressing to the final serving plate, and top with remaining coriander, fresh chili and lime slices. Serve and enjoy with steamed jasmine rice.

 

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By Woody Zen

Photo by Juliet Cameron

 

Instagram @imwoodyzen

Email imwoodyisland@hotmail.com

I’m a chef from Thailand who now calls the Gold Coast home. Creating food has always been central to my life. Growing up, my family and I would cook and sell food at markets or on the streets of Bangkok. Later in my 20’s, I set off to the island of Koh Samet, where I opened a restaurant to cater for international guests. Now an accredited professional chef working on the Gold Coast, I know the most important thing I have brought to my cooking here in Australia is the Thai ideal of balancing flavours. Using the five fundamental flavour senses, we always taste the dish in progress and assess if it has the right amount of saltiness, sourness, spiciness, sweetness or bitterness. This can be applied to all types of food and adjusted according to your taste.

I am sharing three exciting seafood recipes for you to experience authentic homemade Thai dishes.

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