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Fish, South and Southeast Asian

Lemongrass Stir Fried Squid with Jasmine Rice

Lemongrass stir fried squid is a Vietnamese inspired dish for 4 people, ready in 30 minutes, at an easy level, for about €4.50 per person. The key is cooking the squid over very high heat for a very short time, so it stays tender instead of rubbery, served with jasmine rice and vegetables that keep their crunch.

Tonight, lemongrass stir fried squid, bright and fragrant, with crisp vegetables and jasmine rice.

Lemongrass Stir Fried Squid with Jasmine Rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

This dish plays on the contrast between squid that's just seared, still tender, and vegetables that keep their crunch, bell pepper, onion, chile. Lemongrass gives it that fresh citrusy scent that runs through the whole stir fry, sharpened by raw garlic and chile, then rounded out by fish sauce and sugar that form a short, glossy sauce.

It's the kind of recipe you pull out on a weeknight when you want something lively without spending hours on it, thirty minutes is all it takes from start to finish. It also works for a weekend dinner with friends, since it's a bit spicy, it may be less of a hit with kids who are sensitive to heat.

The ingredients

4 people

Fish counter

  • Squid, cleaned 600 g

Fruits and vegetables

  • Lemongrass stalks 2
  • Red bell pepper 1
  • Onion 1
  • Garlic 3 cloves
  • Fresh chile 1
  • Fresh basil 4 sprigs

Pantry

  • Fish sauceoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Jasmine riceoften in the pantry 300 g

Allergens Gluten, Mollusks, Fish, Soy

The step by step recipe

  1. Cut the squid into rings or strips, and finely slice the lemongrass, removing the tough outer leaves.

    Use only the tender white part of the lemongrass, the rest is too fibrous.

  2. Cook the jasmine rice in water, drain it and keep it warm. 12 min

    For more fragrant rice, let it rest covered for five minutes.

  3. Heat a very hot pan with the oil, add the lemongrass, garlic, chile and sliced onion, and stir fry. 3 min

    A really scorching pan gives you that wok hei stir fry effect.

  4. Add the bell pepper strips, then the squid, and stir fry over high heat. 3 min

    Don't cook it for more than three minutes, the squid stays tender that way.

  5. Season with the fish sauce, soy sauce and sugar, scatter with basil and serve with the rice.

    Toss quickly, the sauce should just lightly coat everything.

Our tips to get it right

  • Pat the squid dry with paper towels before cooking it, extra moisture would make it steam instead of sear.
  • Have every ingredient cut and ready before you turn on the heat, the cooking moves fast and you won't have time to chop between steps.
  • If your pan isn't wide enough, cook the vegetables and squid in smaller batches so the heat stays high throughout.

The variations

  • Swap the squid for peeled shrimp, the cooking time will be even shorter, a minute or two is enough.
  • For a vegetarian version, replace the squid with thick cut button mushrooms or oyster mushrooms, and use extra soy sauce instead of fish sauce.
  • For kids, skip the fresh chile and cut back on the raw garlic, the dish keeps its lemongrass fragrance without the heat.

What to serve it with

  • Jasmine rice, already part of the recipe
  • Cucumber salad with vinegar dressing
  • Green tea or homemade limeade

Storage

Leftover stir fried squid keeps for 2 days in the refrigerator in a sealed container, though it tastes best eaten the same day since squid firms up as it cools. Reheat quickly in a hot pan without cooking it further. Freezing isn't recommended, it would ruin the squid's texture.

Questions about this dish

Can I use frozen squid?

Yes, thaw it in the refrigerator the night before and pat it dry well before cooking. Excess water would cool the pan down and stop the squid from searing properly.

How do I keep the squid from turning rubbery?

The rule is simple, cook it very briefly over very high heat, three minutes at most. Beyond that, squid tightens up and turns firm, it's better to pull it off the heat a bit early than too late.

Can I prep anything ahead of time?

You can cut the vegetables, slice the lemongrass, and cook the rice several hours ahead. Keep the raw squid in the refrigerator until the last moment and stir fry it just before serving.

What can I use instead of lemongrass?

A mix of lime zest and grated fresh ginger comes close, though it won't be identical. Fresh or frozen lemongrass from an Asian grocery store is still the best option if you can find it.

How long does it take to make a lemongrass stir fried squid with jasmine rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lemongrass stir fried squid with jasmine rice?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lemongrass stir fried squid with jasmine rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, mollusks, fish, soy. Always check the labels of the products you buy.

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