Pla Muek Yang

Pearlescent squid with tender flesh under a fire-charred skin. The umami marinade caramelizes slightly on the grill, while the spicy-acidic dipping sauce awakens the senses.

• Prep time: 25 min
• Cook time: 8 min
• Difficulty: Medium
• Calories: 210
• Protein: 31 g
• Carbs: 16 g
• Fat: 3 g

Ingredients

• 800 g Loligo vulgaris ( cleaned and scored )
• 4 piece Garlic ( peeled cloves )
• 1 tsp Black peppercorns
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp palm sugar
• 1 pinch Turmeric powder
• 3 piece Thai chili ( chopped )
• 3 tbsp Lime juice
• 2 tbsp fish sauce
• 3 piece Coriander roots ( cleaned )

Instructions

1. Aromatic paste

   Pound garlic, black peppercorns, and coriander roots in a mortar. Aim for a smooth, moist paste that will release its full fragrance under heat.

2. Squid preparation

   Clean the squid. Score a light cross-hatch pattern on the mantle surface without piercing through. This allows the marinade to penetrate and prevents the squid from curling too much during cooking.

3. Marinating

   Mix the aromatic paste with soy sauce, oyster sauce, palm sugar, and a pinch of turmeric. Coat the squid and let it rest in the fridge. The flesh needs to soak up the flavors.

4. Nam Jim Sauce

   Finely chop Thai chilies and garlic. Mix with lime juice, fish sauce, and sugar. The sauce should be a sharp balance of acidic, salty, and spicy.

5. High heat grilling

   Sear the squid on a very hot grill or smoking plancha. As soon as the flesh turns opaque and the edges start to brown, it's ready. Overcooking will make it rubbery.

Chef's tips

• The scoring shouldn't be too deep to prevent the squid from tearing.
• Ensure the grill is piping hot to achieve a quick Maillard reaction without overcooking the center.

Storage

Consume immediately. Grilled squid loses its tender texture as it cools.