Squid in Coconut Sauce with Jasmine Rice
Main Dishes • European
Description
Squid in Coconut Sauce with Jasmine Rice
Ingredients
- Squid 10 oz
- Shimeji mushrooms 0 oz
- Cucumbers 0 oz
- Garlic 1 clove
- Lime 1 piece
- Cilantro 0 oz
- Coconut Milk 5 fl oz
- Tom Kha paste 0 oz
- Fish Oil 0 fl oz
- Sesame Oil 0 fl oz
- Jasmine Rice 5 oz
- Sugar 0 oz
- Ground Black Pepper 0 oz
- Lemongrass 0 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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