Steamed squid with a ginger and chilli dipping sauce

Name: Steamed squid with a ginger and chilli dipping sauce
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 1 clove garlic; 900 g ready-prepared small squid with tentacles; 4 tablespoons rice vinegar; 3 teaspoons fish sauce; walnut-sized piece fresh root ginger; 1 fresh red chilli; 2 level teaspoons caster sugar; good handful of mint leaves; 2 level teaspoons coarsely ground sea salt; 2 rounded teaspoons black peppercorns

Preparation info

Serves
4

Difficulty
Easy

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

We ate this simple but perfect quick dish for lunch in a cafe overlooking the white sands of China Beach near Hue. Vietnamese seafood is incredibly sweet and succulent. To make this dish taste almost as good as it does in Vietnam, cook the squid very briefly to keep it tender, and add a little sugar.

Ingredients

900 g ready-prepared small squid with tentacles
good handful of mint leaves
2 rounded

Asia
Vietnam
Lunch
Fish course
Pescatarian
Gluten-free
Southeast Asia

Method

Put a large serving bowl in a low oven to warm. Slice the squid pouches thinly across into rings, leaving the tentacles whole; set aside.

For the dipping sauce, cut the chilli open lengthways under running water and discard the seeds and stem. Peel the ginger and garlic and then chop them, together with the chilli, very finely. Tip into a small shallow serving dish and add the rice vine