Vietnamese · intermediate
Vietnamese Steamed Calamari With Ginger And Scallions
Tender squid rings quickly steamed over aromatic ginger and spring onions, served alongside a punchy citrus fish sauce dipping dip.
- PREP TIME
- 15 min
- COOK TIME
- 6 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Set up a steamer basket over a pot of rapidly boiling water.
- 02
Prepare the dip by whisking together halal fish sauce, fresh lime juice, sugar, minced garlic, half the sliced red chili, and 1 tablespoon of warm water until sugar dissolves.
- 03
Arrange half of the ginger matchsticks and scallion pieces across the bottom of a shallow heatproof steaming dish.
- 04
Place scored squid pieces over the bed of aromatics and top with the remaining ginger and red chili slices.
- 05
Place dish into the steamer, cover tightly with a lid, and steam on high heat for exactly 4 to 5 minutes until squid curls and turns opaque.
- 06
Garnish with remaining green scallion tops and serve boiling hot directly with the citrus dipping sauce on the side.
A LITTLE KITCHEN KNOW-HOW
Rapid Aromatics Steaming (Hấp Gừng)
Enclosing delicate seafood over concentrated ginger steam to gently cook while eliminating any fishy aroma.
Notes from the kitchen
- Do not over-steam squid; keeping steaming time under 5 minutes ensures delicate, tender results rather than rubbery seafood.
- Scoring the squid tubes in a fine diamond pattern helps aromatics penetrate deep into the flesh.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
