Squid in coconut sauce with jasmine rice
2 servings
20 minutes
Squid in coconut sauce with jasmine rice is an exquisite dish embodying a harmony of flavors. Tender squid infused with the aromas of coconut milk, tom yum paste, and citrus notes of lime creates a rich, exotic taste with a hint of spiciness. The addition of shiitake mushrooms adds depth, while fresh cucumber and cilantro refresh the dish. This recipe, inspired by Asian culinary traditions, pairs perfectly with soft and airy jasmine rice that absorbs the sauce and reveals its richness.
1
Pour rice with cold water in a ratio of 1:1.5, bring to a boil, cover with a lid, and cook on medium heat until the water completely evaporates for 6-7 minutes.
- Jasmine rice: 160 g
2
Cut off the mushroom stem, chop into large pieces and soak in cold water for 5-10 minutes; cut the squid in half across and squeeze the juice of 1/4 lime.
- Shiitake mushrooms: 60 g
- Baby squid: 300 g
- Lime: 1 piece
3
Slice the cucumbers diagonally into thin strips, crush and finely chop the garlic, and bruise the lemongrass with the back of a knife.
- Cucumbers: 65 g
- Garlic: 1 clove
- Lemongrass: 15 g
4
Pour sesame oil into a saucepan, add sugar and lemongrass, heat over medium heat for 1.5 minutes, add garlic and sauté for another 30 seconds, season with pepper.
- Sesame oil: 20 ml
- Sugar: 10 g
- Lemongrass: 15 g
- Garlic: 1 clove
- Ground black pepper: 5 g
5
Add tom yum paste and sauté for another 30 seconds, pour in coconut milk, and simmer for another minute.
- Tom yum paste: 20 g
- Coconut milk: 100 ml
6
Squeeze the mushrooms and add them to the pan, simmer 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 over moderate heat for another 3-4 minutes.
- Shiitake mushrooms: 60 g
- Baby squid: 300 g
- Lime: 1 piece
- Fish sauce: 13 ml
7
Place cucumber at the bottom of the plate, add squid on top, pour with sauce, garnish with chopped cilantro, and serve with rice.
- Cucumbers: 65 g
- Baby squid: 300 g
- Cilantro: 10 g
- Jasmine rice: 160 g