Grilled Squid with Pak Choi
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just thirty minutes from start to finish. Grilled squid with pak choi is lighter than it sounds and packed with protein to keep you satisfied. The squid cooks in minutes on a hot grill, getting wonderfully charred while staying tender, and pak choi is incredibly affordable and nutritious, loaded with vitamins and minerals. A simple Asian inspired sauce with garlic, ginger, and soy ties everything together beautifully. Best of all, you probably have most of these ingredients in your pantry already, making this an easy go to meal that feels restaurant quality but costs just a few dollars to make.
Ella x
Ingredients
- 800 gsquid(cleaned and cut into rings and tentacles)
- 600 gpak choi(halved lengthwise)
- 4garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 3 tablespoonsvegetable oil(for grilling)
- 1 teaspoonchili flakes
- 1lime juice(fresh)
- 2 tablespoonsfresh cilantro(chopped)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 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
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
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
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
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
Transfer grilled squid and pak choi to a serving platter. Drizzle the prepared sauce over both components.
- 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
Serve immediately while the squid and greens are still warm from the grill.
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