Roasted Squid with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender squid tubes and tentacles infused with aromatic ginger, garlic, and soy sauce, then roasted until caramelized. A delightfully umami-rich dish with a hint of heat and citrus brightness.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, tubes cut into rings, tentacles halved)
- 3 tablespoonsfresh ginger(minced)
- 5garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonhoney
- ½ teaspoonred chili flakes
- 2 tablespoonsolive oil
- 3green onions(chopped, whites and greens separated)
- 1 tablespoonsesame seeds(toasted)
- 1lime(juice only)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the squid dry with paper towels to ensure proper browning and caramelization during roasting.
Tip: Dry squid is crucial—moisture prevents browning and creates steam instead of a flavorful crust.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced ginger, minced garlic, and red chili flakes until well combined.
Tip: Prepare this marinade while the oven preheats to save time.
- 3
Toss the squid pieces with the marinade in a large bowl, ensuring all pieces are evenly coated. Let sit for 5-8 minutes at room temperature.
Tip: Don't marinate too long or the acid may toughen the delicate squid meat.
- 4
Spread the squid in a single layer on a large rimmed baking sheet. Drizzle with olive oil and scatter the white parts of the green onions over top.
Tip: A single layer ensures even roasting and allows edges to caramelize beautifully.
- 5
Roast for 20-25 minutes, stirring halfway through, until the squid is opaque and the edges are golden and slightly charred.
Tip: Squid cooks quickly; avoid overcooking or it becomes rubbery.
- 6
Remove from oven and immediately drizzle with fresh lime juice. Garnish with toasted sesame seeds and green onion greens.
Tip: The lime juice adds brightness that complements the rich ginger and umami flavors.
- 7
Serve immediately while still warm, with steamed rice or noodles on the side to capture the flavorful pan juices.
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