Roasted Squid with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted squid with pak choi is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely delicious. The squid gets beautifully tender when roasted with ginger, garlic, and a wonderful Asian inspired sauce, while the pak choi soaks up all those amazing flavors. What I love most is that squid is incredibly affordable and packed with protein and B12, making this a nutritious meal that won't break the bank. The whole dish is straightforward enough for a casual Tuesday night but impressive enough to serve when friends come over. Just give yourself twenty minutes to prep, and you'll have something special on the table.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.