Steamed Calamari with Garlic and Lime Salsa
Pla Muek Neung Manao
Steamed whole squid served cold with a raw garlic, chili, and lime dipping sauce
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 4
- Heat
- hot
Squid steams quickly and, done right, needs almost nothing added to taste good on its own — this dish proves that by keeping the calamari itself completely plain, seasoned only with a short lime marinade before steaming, then chilled in cold water to stop the cooking and keep it tender. All the flavor comes from an uncooked dipping sauce built on raw garlic and thin-sliced chili balanced against sour lime, sweet coconut sugar syrup, and salty fish sauce, with a generous handful of cilantro stirred in only at the very last moment so it stays fresh rather than wilting into the sauce.
Ingredients
- 4 Squid (cleaned)
- 1 1/3 tablespoons Fresh lime juice (for marinating)
- 2 2/3 tablespoons Fresh lime juice
- 2 tablespoons Garlic (finely chopped)
- 2-3 Thai hot chilies (sliced thin, not chopped)
- 1 1/3 tablespoons Coconut sugar (dissolved in a little hot water)
- 2 tablespoons Fish sauce
- 2 2/3 tablespoons Coriander/cilantro leaves (sliced, not chopped, added just before serving)
Directions
- Clean the squid and pat dry. Toss with the lime juice in a bowl and let marinate for 15 minutes.
- Dissolve the coconut sugar in a small amount of hot water to make a smooth syrup, being careful not to let it boil. Squeeze the lime juice, slice the garlic and chilies thin, and cut the cilantro gently into short pieces (don't chop it, to avoid bruising).
- Stir the sugar syrup, fish sauce, and lime juice together. Add the garlic and chili and stir in. Let sit for at least 15 minutes so the flavors blend. Hold off on adding the cilantro until just before serving.
- Bring water to a boil in a steamer. Add the squid, cover, and steam for about 5 minutes, turning once or twice so it cooks evenly. It's done when it puffs up, firms, and the outer skin cracks slightly — don't overcook it.
- Transfer the steamed squid to a bowl of cold water to stop the cooking. This dish is served at room temperature, not hot.
- Stir the cilantro into the salsa just before serving. Slice the squid bodies into half-inch rings and arrange on a plate.
- Serve with the garlic and lime salsa alongside, and satay sticks or toothpicks for eating.
Notes
Chill the steamed squid in cold water right after cooking — stopping the carryover cooking this way is what keeps it tender rather than turning rubbery.
Substitutions
This sauce is traditionally served with fish as well as squid, so it pairs equally well with a piece of steamed white fish if squid isn't available.