Last night I made a completely new dish – I had never cooked with squid before! A few weeks ago I picked up some frozen boiled squid at my local Japanese market and I’ve been trying to find a way to use it. I came up with this… (I’m pretty sure it’s a Vietnamese dish.)
Sauteed squid, leeks, and tomatoes
Ingredients (serves 2)
- squid (I used 200 g, frozen, already cooked – but you could use fresh as well)
- 2 tablespoons fish sauce
- <1 tablespoon sesame oil (for sauteing)
- 1 large leek, sliced
- 1 medium/large firm tomato, chopped
- 1/2 teaspoon pepper & 1/2 teaspoon Asian 5-spice powder (optional)
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- Marinate the squid in 1 tablespoon of fish sauce.
- Heat the oil in a large saute pan/wok over high heat. Add the squid; saute for 1-2 minutes. Add the leeks and tomatoes and spices; saute for another 2-3 minutes.
- Add the cornstarch mixture, stir, reduce heat to medium low and continue to cook for another 2 minutes. Add the last tablespoon of fish sauce; stir; serve!
I served mine over steamed kabocha (what else?) and Bobby had his over white rice. We split the dish exactly in two and it was perfect.
Squid is a great option – it’s high in protein and low in fat. It can lower cholesterol and it’s a good source of Phosphorus, riboflavin, and vitamin B12. The cooked tomatoes are a great way to get antioxidants (cooking them actually increases the lycopene content) and more of our vitamins (C, A, potassium, and even iron – very important). Leeks of course are high in fiber but also have a good variety of vitamins (folic acid, calcium, potassium, and vitamin C). They’re easier on the digestive system than regular onions, and they even have antiseptic and anti-arthritic properties.
How’s that for a nutritious meal? I hope you enjoy it 🙂 What’s your favorite seafood (if you eat it)? Mine is shrimp. A definite yum.