Roasted Squid with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Squid with Pak Choi is an elegant Asian inspired dish combining tender squid and leafy pak choi with aromatic ginger and garlic. The squid and vegetables are finished with a flavourful sauce of soy, oyster and sesame oils, creating a restaurant quality meal at home. Ready in just 45 minutes total, this dish suits anyone looking for an impressive yet straightforward dinner.
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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