Editorial sample recipeVietnameseintermediateDairy-FreeGluten-Free

Vietnamese Steamed Calamari With Ginger And Scallions

Name: Vietnamese Steamed Calamari With Ginger And Scallions
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500 g fresh squid or calamari tubes, cleaned and scored, cut into 2-inch pieces; 50 g fresh ginger, peeled and fine matchstick cut; 4 stalks scallions, cut into 2-inch lengths; 1 medium fresh red chili, thinly sliced; 2 tbsp halal fish sauce; 2 tbsp lime juice, freshly squeezed; 1 tbsp granulated sugar; 2 cloves garlic, minced

Tender squid rings quickly steamed over aromatic ginger and spring onions, served alongside a punchy citrus fish sauce dipping dip.

Prep: 15 min
Cook: 6 min
Total: 21 min

AI-generated illustration of Vietnamese Steamed Calamari With Ginger And Scallions

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Technique to learn

Rapid Aromatics Steaming (Hấp Gừng)

Enclosing delicate seafood over concentrated ginger steam to gently cook while eliminating any fishy aroma.

Instructions

Step 1: Set up a steamer basket over a pot of rapidly boiling water.
Step 2: 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.

Step 3: Arrange half of the ginger matchsticks and scallion pieces across the bottom of a shallow heatproof steaming dish.

Step 4: Place scored squid pieces over the bed of aromatics and top with the remaining ginger and red chili slices.

Step 5: 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.

Step 6: Garnish with remaining green scallion tops and serve boiling hot directly with the citrus dipping sauce on the side.

Cooking tips

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.

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