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Sautéed squid & pineapple (Mực xào dứa)
Cuisine
Vietnamese
Servings
2
Would you try this combination? Pineapple and squid go together so well, try it!
Recipe Source: MMBonAppétit
Ingredients
- 2/3 lb squid (fresh or frozen)
- 2/3 lb pineapple
- 1/4 lb leaf celery, a.k.a Chinese celery (You can also use the green tops of western celery)
- 2-3 stalks green onion
- ½ medium white onion
- 2 tbsp garlic
- ½ oz fresh ginger
- 2 tbsp vegetable oil
-
1 tsp Red Boat fish sauce (+ more to taste)
- 1 tsp bouillon powder (+ more to taste)
-
Bird’s eye chiles (optional)
Directions
If you bought fresh or frozen whole squids: thaw if needed, separate the head, discard the quill, ink sac, innards, eyes, and beak if needed. Rinse with salt water. Cut into ½-inch thick rings. If you bought squid rings: thaw.
- Peel, remove eyes, core, and cut pineapple into bite size wedges.
Mince garlic. Peel and mince ginger.
- Cut white onion into thin wedges.
- Cut celery and green onions into 1-inch lengths.
- Heat half of the vegetable oil on medium in a large pan, add garlic and ginger. Sauté for a minute or so until fragrant.
- Add squid and season with fish sauce. Sauté until just cooked. This should take only 2-3 minutes, be careful not to overcook as it will become rubbery.
- Remove the squid to a bowl and set aside.
- Heat the remaining half of oil in the same pan.
- Add in white onion and pineapple. Sauté until the onion is translucent.
- Add in celery and green onion, along with the bouillon. Sauté until greens are wilted.
- Add the squid back in (with sliced chilies if you like spicy).
- Mix and cook for another 2-3 minutes, season with more bouillon and fish sauce to taste.
- Remove from heat and serve with rice!
