Crispy Sweet Ginger Steamed Squid: Simple & Delicious Recipe

Steamed cuttlefish with ginger is a delicious dish that preserves the full natural sweetness of seafood, blended with the spicy aroma of fresh ginger. This dish is not only easy to prepare but also very good for health, especially on chilly days or when you want to change the flavor for a family meal. Let’s explore the simple yet extremely attractive way to make crispy and delicious steamed cuttlefish with ginger in the following article from Ola Squid!

1. How to choose fresh cuttlefish

To have a flavorful dish, choosing fresh ingredients is an extremely important step. Here are a few tips to help you choose fresh cuttlefish:

• Prioritize choosing large cuttlefish with stiff tentacles, a firm body, and no bruising.
• The cuttlefish meat must be milky white, with a brown membrane covering the entire body.
• When pressed, the meat should have good elasticity and not be soft or slimy.
• Avoid choosing cuttlefish with a strange smell or where the head and tentacles are detached; these are signs that the cuttlefish has been kept for a long time or is of poor quality.
• If using frozen cuttlefish, you should buy from reputable establishments to ensure safe preservation processes. Do not choose cuttlefish with an ivory-green color or signs of freezer burn, as this indicates it has been frozen for too long, reducing quality and flavor.

2. Ingredients for steamed cuttlefish with ginger

To prepare a delicious steamed cuttlefish with ginger dish, you need to prepare:

• Cuttlefish: 1 piece about 1kg (fresh or frozen cuttlefish can both be used).
• 100g fresh ginger and 50g scallions
• White wine and salt: 1 tablespoon of each
• Seasoning: Fish sauce, ground pepper, sugar, chili
• Side vegetables: Spearmint, young melon, cucumber, or other herbs as desired.

3. Preparing cuttlefish and other ingredients

For the steamed cuttlefish with ginger to maintain its natural sweetness and characteristic aroma, the ingredient preparation stage is equally important. Follow the instructions below:

Cuttlefish preparation

• If using fresh cuttlefish, you need to rinse it with cold water, then use your hands to gently remove the ink sac, eyes, and internal organs. For frozen cuttlefish, it should be thawed naturally in the refrigerator compartment before processing so the meat retains its delicious chewiness.
• Next, peel off the outer black membrane to make the cuttlefish whiter and more beautiful. Use a knife to lightly score several diagonal lines on the body so that when steamed, the cuttlefish expands evenly and absorbs the ginger flavor.
• Soak the cuttlefish in a mixture of white wine with crushed ginger or diluted salt water for about 5 minutes, then rinse with clean water to remove the fishy smell and drain.

Preparing ginger and herbs

• Peel the ginger, wash it thoroughly, and then cut it into small julienne strips to help the steamed dish release its characteristic aroma and effectively deodorize fishiness.
• Wash the scallions and cut them into bite-sized pieces to steam with the cuttlefish.
• Pick off withered spearmint leaves, wash them, and drain. Thinly slice green bananas or fig fruits and soak them in salt water so they don’t turn black; just before eating, take them out, rinse, and drain.

4. Detailed instructions on how to make steamed cuttlefish with ginger

• Step 1 – Prepare the steamer: Prepare a steamer or a deep steaming tray. Before steaming, arrange a layer of julienned ginger and chopped scallions at the bottom of the tray to create an aroma and prevent the cuttlefish from sticking.
• Step 2 – Steam the cuttlefish: Next, place the cuttlefish on top of the prepared ginger and scallion layer, and sprinkle the remaining ginger and scallions over the surface. Drizzle 1 tablespoon of white wine over the cuttlefish to remove any fishy smell and increase the aroma. Then, place the tray into the pot and steam for 20 minutes from the time the water boils.
• Step 3 – Complete and enjoy: Once the cuttlefish is cooked, take it out and cut it into bite-sized pieces. Finally, present it on a plate; you can decorate with more herbs and cucumber to make the dish more eye-catching. The cuttlefish is crispy and sweet, with a pungent aroma of ginger and scallions, served with Hue fermented shrimp paste, green chili salt, or ginger fish sauce, all of which are very delicious.

See more:

• Summary of 5 delicious, soft, sweet, and non-fishy ways to steam squid

• 3 simple ways to make steamed squid with ginger that everyone loves

• How to prepare simple yet irresistibly delicious steamed squid with scallions

• How to make sweet and non-fishy beer-steamed squid at home

5. How to mix the perfect dipping sauce

To make the steamed cuttlefish with ginger dish even more complete, the dipping sauce plays an extremely important role. In addition to familiar types like lemon pepper salt or green chili salt, you can try Hue fermented shrimp paste.

• Ingredients for making Hue fermented shrimp paste include: fish sauce, garlic, chili, lime, sugar, and ginger.
• How to mix: Put 2 cloves of garlic, 1 chili, 2 slices of ginger, and 1 teaspoon of sugar into a mortar, and pound until very smooth so the ingredients blend together. Then, put the mixture into a bowl, add 3 tablespoons of Hue fermented shrimp paste and the juice of half a lime, and stir until completely dissolved. Adjust the salty, sweet, spicy, and sour taste to harmonize with your family’s preferences.

6. Tips for a perfect steamed cuttlefish with ginger dish

Here are some secrets when steaming cuttlefish with ginger that you should keep in mind. Just apply these small tips correctly, and your dish will surely make the whole family praise it:

• Cuttlefish only needs to be steamed for about 7-10 minutes from the time the water boils to be just cooked; steaming for too long will make the meat chewy and lose its sweetness.
• You should choose old ginger with a characteristic spicy aroma, which helps the steamed dish be more robust and fragrant compared to young ginger.
• Add a few slices of crushed lemongrass to the steaming water if you want the dish to be more fragrant.
• Steamed cuttlefish with ginger is best enjoyed right after steaming, when the cuttlefish is still crispy, the ginger scent is spreading, and the natural sweetness still remains inside the meat.
• You should use a stainless steel steamer or an electric steamer with a tight lid to help preserve the flavor best.

7. Frequently Asked Questions about steamed cuttlefish with ginger (FAQs)

7.1. How long does it take to steam cuttlefish?

Cuttlefish is steamed in about 7-10 minutes from the time the water boils. This time helps the cuttlefish be just cooked, maintaining its natural crispness and sweetness. Steaming cuttlefish for too long will make the meat chewy, shrink, and lose its characteristic sweetness.

See more: What is delicious to make with cuttlefish? Suggestions for easy and perfect dishes at home

7.2. Can squid be used instead of cuttlefish?

You can use squid, but squid meat is thinner and more easily becomes chewy if steamed for a long time. When substituting other types of squid, you should reduce the steaming time and adjust the seasoning so the dish still maintains its characteristic sweetness, crispness, and aroma.

7.3. What is the most effective way to remove the fishy smell of cuttlefish?

To ensure the cuttlefish no longer has a fishy smell, you should wash and marinate it with salt and white wine before processing. Additionally, steaming with ginger and scallions also helps mask the fishy smell while creating a natural aroma for the dish.

The steamed cuttlefish with ginger dish is both simple and easy to make, while preserving the full natural sweetness and spicy aroma of ginger, surely making the family meal more attractive. To discover more attractive squid recipes, how to choose fresh squid, or premium quality dried squid, visit the Ola Squid Blog page right away.