Squid Stir Fry

Squid Stir Fry
Fishboxer Magnus from HQ

Ingredients

FOR THE SQUID 🦑 in a small frying pan.

300-400g squid, with the outer skin scored and chopped into strips.

1 hot chilli finely chopped, seeds optional

3 garlic clove, chopped

4cm cube of ginger chopped

1 tbsp vegetable oil

1 tbsp sesame oil

½ lime, juice

Red Thai curry paste you can make this, it’s quite a lot of ingredients but really easy to make and when you make it you can make a big batch and keep some for later in the week or freeze for much later when you’re cooking. Alternatively, there is plenty of pastes that you can buy ready-made and for this dish work perfect.

noodles that have been pre-cooked in water or you can use the packet stirfry ready noodles

2 tbsp Thai fish sauce

2 tablespoons of soy sauce

5 spring onions, trimmed, cut in 1 and 2 cm length

Coriander stems chopped 


Method

Heat up a frying pan with your oil then add the ginger, squid and chilli to the pan (high heat) when the squid is cooked take off the heat. once colled a little and add the juice of 1/2 lime

Fry the paste A heat tablespoon full. in sesame seed oil for a minute to start releasing all the flavours. turn the heat right up to the maximum and add your selection of any stir-fry veg, you can use packets or make up yourself. 
Straight after the veg add noodles that have been pre-cooked in water or you can use the packet stirfry ready noodles. If you would like to keep the carbohydrate separate from the dish you can easily have rice or noodles in another pot waiting to be plated first with your veg and squid on top. 

2 tbsp Thai fish sauce

2 tablespoons of soy sauce, this is not used a lot in Thai cooking but I find that it can just add a bit of moisture and add a wee bit of saltiness to the dish. 

You don’t want to have your veg cooking more than 4 or five minutes as it should be nice and crunchy

One minute from the end add 5 spring onions, trimmed, cut in 1 and 2 cm length 

Coriander stems chopped 

You can add the coriander leaves on top of the dish for serving add at the end for serving. 

I like to be adventurous when cooking this way as you can get away with a lot with your strong hot Thai chilli flavours so don’t be afraid to mix it up and try different veg alternative types of fish for this dish and style of cooking.