Squid in Coconut Sauce with Jasmine Rice
Main Dishes | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Squid in Coconut Sauce with Jasmine Rice
Ingredients
- Squid - 10.6 oz
- Shimeji mushrooms - 2.1 oz
- Cucumbers - 2.3 oz
- Garlic - 1 clove
- Lime - 1 piece
- Cilantro - 0.4 oz
- Coconut Milk - 3 fl oz
- Tom Kha paste - 0.7 oz
- Fish Oil - 0 fl oz
- Sesame Oil - 0 fl oz
- Jasmine Rice - 5.6 oz
- Sugar - 0.4 oz
- Ground Black Pepper - 0.2 oz
- Lemongrass - 0.5 oz
Step by Step guide
Step 1
Rinse the rice with cold water in a 1:1.5 ratio, bring to a boil, cover, and cook on medium heat until all the water is evaporated, about 6–7 minutes.
Step 2
Cut off the mushroom stems, chop into large pieces, and soak in cold water for 5–10 minutes; slice the squid in half across, and squeeze the juice from 1/4 lime.
Step 3
Slice the cucumbers into thin diagonal strips, crush and peel the garlic, and finely chop it. Bruise the lemongrass with the back of a knife.
Step 4
In a saucepan, pour in the sesame oil, add sugar and lemongrass, heat on medium for 1.5 minutes, add garlic, and sauté for another 30 seconds, then season with pepper.
Step 5
Add the Tom Yum paste and sauté for another 30 seconds, then pour in the coconut milk and simmer for another minute.
Step 6
Drain the mushrooms and add them to the saucepan, simmering at a gentle boil for 3–4 minutes while stirring constantly. Add the squid, lime juice, and fish sauce, increase the heat, bring to a boil, and cook on medium for another 3–4 minutes.
Step 7
On the bottom of a plate, place the cucumbers, top with squid, pour over the sauce, garnish with roughly chopped cilantro, and serve with rice.
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