Roasted Squid with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid with a golden, slightly crispy exterior paired with silky pak choi in a fragrant garlic and ginger sauce. A restaurant-quality dish that's surprisingly simple to prepare at home.
Ella x
Ingredients
- 700 gsquid(cleaned and cut into rings)
- 400 gpak choi(halved lengthwise)
- 4garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonsoyster sauce
- 3 tablespoonssesame oil
- 2 tablespoonsvegetable oil
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 1red chilli(sliced thin)
- 3spring onions(chopped)
- 1 tablespoonsesame seeds(for garnish)
- to tastesalt and black pepper
Detail level
Instructions
- 1
Pat the cleaned squid rings dry with paper towels and season generously with salt and pepper on both sides. Let sit for 5 minutes to allow the seasoning to penetrate.
Tip: Drying the squid helps it develop a better crust when roasting.
- 2
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, and honey to create the glaze. Set aside.
Tip: Prepare this mixture while the squid seasons to save time during cooking.
- 3
Preheat your oven to 220°C (425°F). Heat vegetable oil in a large cast-iron skillet or roasting pan over high heat until shimmering.
Tip: A very hot pan ensures the squid gets a golden, slightly caramelized exterior.
- 4
Working in batches to avoid overcrowding, arrange squid rings in a single layer on the hot pan. Roast for 4-5 minutes until the underside is golden, then flip and roast for another 3-4 minutes. Transfer to a plate.
Tip: Don't stir the squid too much; let it sit on the heat to develop colour.
- 5
In the same pan, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Tip: Fresh ginger and garlic create the aromatic base of the dish.
- 6
Add pak choi to the pan, tossing gently to coat with the oil and aromatics. Roast in the oven for 5 minutes until tender but still with a slight bite.
Tip: Pak choi cooks very quickly, so keep a close eye to prevent it from becoming mushy.
- 7
Pour the prepared glaze over the pak choi and return the roasted squid to the pan. Toss everything together gently and roast for 2 more minutes until the sauce clings to the ingredients.
Tip: The final roast allows the glaze to caramelize slightly on the squid.
- 8
Transfer to a serving platter and garnish with sliced red chilli, chopped spring onions, and sesame seeds. Serve immediately while still hot.
Tip: Fresh garnishes add brightness and contrast to the warm, savoury dish.
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