Vietnamese · Dinner
Grilled Squid with Chili Salt
Whole baby squid scored and marinated in fish sauce and garlic, then grilled over high heat until lightly charred. Served with toasted chili salt, lime wedges, and fresh cilantro and mint for a smoky, tender Vietnamese dish.
$7
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
312Calories
32.1gProtein
11.9gFat
14.8gCarbs
7.6gSugar
2.4gFiber
2380mgSodium
446mgChol
2.1gSat Fat
540mgPotassium
78mgCalcium
2.6mgIron
1.4mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse and pat dry the squid, score the body in shallow crosshatch pattern with a sharp knife to help it curl evenly during cooking.
2
Marinate
Combine squid in a bowl with fish sauce, minced garlic, sugar, black pepper, and vegetable oil; let sit 15 minutes at room temperature.
3
Toast
Warm salt and chili powder in a dry skillet over low heat for 1–2 minutes until fragrant, then stir in sugar and transfer to a small dish.
4
Grill
Lay squid on a hot grill over high heat and cook 2–3 minutes per side until opaque white with light char marks and slightly curled edges.
5
Plate
Slice the grilled squid into rings and arrange on a plate with lime wedges, cilantro, mint, sliced chili, and toasted chili salt for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g whole squid, cleaned and scored
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp salt
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp sugar (for chili salt)
- 11 lime, cut into wedges
- small handful cilantro leaves
- small handful mint leaves
- 11 red chili
