Grilled Squid with Pak Choi

Instructions

1. 1

   Pat the cleaned squid dry with paper towels and toss with 1 tablespoon of vegetable oil, salt, and pepper. Let sit for 10 minutes.

   Tip: Drying the squid prevents excess moisture and helps achieve a better char on the grill.

2. 2

   Preheat your grill to high heat (around 200°C). Lightly oil the grill grates to prevent sticking.

   Tip: A screaming hot grill prevents the squid from becoming rubbery.

3. 3

   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes to create the sauce.

   Tip: Prepare the sauce while the grill heats for better time management.

4. 4

   Place squid rings and tentacles directly on the grill for 1-2 minutes per side until they have light char marks and are just cooked through. Avoid overcooking as squid becomes tough quickly.

   Tip: Listen for the sizzle when squid hits the grill—this indicates proper heat.

5. 5

   Brush pak choi halves with remaining vegetable oil and place on the grill cut-side down for 2-3 minutes until lightly charred, then flip and cook for another 1-2 minutes.

   Tip: The cut surface of pak choi benefits most from direct heat, creating a caramelized exterior.

6. 6

   Transfer grilled squid and pak choi to a serving platter. Drizzle the prepared sauce over both components.

7. 7

   Squeeze fresh lime juice over the dish and sprinkle with toasted sesame seeds and chopped cilantro for brightness and texture.

   Tip: The lime juice adds acidity that balances the richness of the sesame oil.

8. 8

   Serve immediately while the squid and greens are still warm from the grill.