Freshly Baked Squid is a classic Cantonese-style dish. The squid is bouncy and tender, infused with the aroma of ginger, garlic, and onion. It’s savory with a hint of sweetness, perfect with steamed rice or as a side dish for drinks.
🌴 Ingredients:
· 500g squid (cleaned, cut into rings or scored)
· 1/2 onion (shredded, for the base)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 whole head of garlic (peeled and smashed)
· 4-5 shallots (chopped, for extra aroma)
· 2-3 small spicy chilies (sliced)
· 1 scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp oyster sauce (about 10ml)
· A little dark soy sauce (for color)
· 2 tbsp cooking wine (about 20ml)
· A pinch of sugar (to enhance freshness)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Squid
Clean the squid, cut it into rings or score it, and marinate with cooking wine and white pepper for 10 minutes. ⚠️ Note: Drain the squid thoroughly before cooking, or it will release water and become soggy. I’ve tried it without draining, and it turned into “boiled squid.” - Layer the Base
Add a little oil to a clay pot or cast-iron pan. Layer the bottom with onion, ginger, and smashed garlic. ⚠️ Note: This prevents sticking and adds aroma. I’ve tried it without a base, and the squid stuck to the bottom of the pot. - Sauté the Aromatics
Heat oil in the pan, add the ginger, garlic, shallots, and chilies. Stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Bake the Squid
Lay the squid on top of the aromatics. Add the cooking wine, light soy sauce, oyster sauce, dark soy sauce, and sugar. Cover and bake over medium heat for 3-5 minutes. ⚠️ Note: Don’t overcook the squid, or it will become rubbery. I’ve tried baking it for ten minutes, and it shrank to half its size. - Reduce and Serve
Uncover and turn to high heat to reduce the sauce. Sprinkle with scallion and serve hot. ⚠️ Note: Leave some sauce for the rice.
💡 More Savory Seafood Recipes:
If you enjoy this tender and flavorful squid dish, you should also try my [Stir-fried Swimming Crab with Ginger and Scallion] for another aromatic seafood experience.
Want to explore more? Check out my full [Seafood] category!
💡 Tips:
Drain the squid thoroughly. Don’t overcook it. Layer the bottom with aromatics to prevent sticking. Leave some sauce for the rice.
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