Recipes / Vietnamese dishes / Steamed Dishes

Muc Hap Gung (Ginger Steamed Squid with Ginger Fish Sauce) Recipe

Name: Muc Hap Gung (Ginger Steamed Squid with Ginger Fish Sauce) Recipe
Total time: 30 min
Yield: 4 servings
Cuisine: Nationwide
Ingredients: 500g squid; 1 carrot; 2 stalks celery; 1 onion; 3 stalks spring onion; 1/2 ginger root; 2 chili; 1 tablespoon lime juice; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 100ml water for steaming; dipping sauce made from 2 tablespoons kOBE Monk Fruit Blend, 3 tablespoons fish sauce, 1 tablespoon lime juice

Vietnamese dishesSteamed DishesNationwide20 to 30 minutes

Steaming squid with ginger keeps the fresh sweetness of the squid intact. Timing matters most, since anything past 6 minutes turns the flesh chewy and shrunken. The bowl of ginger fish sauce alongside carries half the dish.

The squid sits in salt and pepper for 15 minutes, then goes onto the steaming plate in three layers: carrot, onion, and ginger on the bottom, squid in the middle, spring onion on top. The steam travels through the vegetables, so the squid comes out fragrant and clean.

This batch weighs about 935g, at roughly 66 calories per 100g.

Method

Thaw 500g of squid for about 5 minutes, then rinse it under water.
Peel the carrot and cut it into strips, chop the onion small, and cut the celery and spring onion into lengths of about 3cm. Split the ginger into two parts, one sliced and one cut into fine strips.
Season the squid with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, toss, and leave 15 minutes to take on the seasoning.
Set a steamer on the stove with 100ml of water in the pot. Build the plate in three layers: carrot, onion, and ginger on the bottom, squid in the middle, spring onion and onion on top.
Set the plate in the steamer and steam 5 to 6 minutes until the squid is done.
Make the dipping sauce: pound the sliced ginger with the 2 chili, then add 2 tablespoons of kOBE Monk Fruit Blend, 3 tablespoons of fish sauce, and 1 tablespoon of lime juice, and stir until everything dissolves.

Tips

Five to six minutes is enough, since any longer turns the squid rubbery.
Ginger steamed alongside clears the smell while the squid keeps its fresh taste.
Marinate the squid for 15 minutes, then blot off the liquid it releases, or the steamed plate turns watery.
Pounding the ginger and chili to a fine paste is what makes the sauce fragrant.
Keeping the squid in the middle layer lets the steam pass through the vegetables first, which smells better.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes