Bai Pla Muk (cambodian Grilled Squid)
Bai Pla Muk is a popular Cambodian dish featuring grilled squid marinated in a flavorful mixture of spices and herbs. This dish is a delightful combination of smoky, charred squid with a burst of aromatic and tangy flavors.
Ingredients
- 4 medium-sized squid, cleaned and scored
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 2 stalks lemongrass, finely chopped
- 2 tablespoons chopped cilantro
- Salt to taste
Instructions
- In a bowl, combine the garlic, fish sauce, sugar, black pepper, lime juice, vegetable oil, lemongrass, and cilantro to make the marinade.
- Add the cleaned and scored squid to the marinade, ensuring it is well coated. Let it marinate for 15 minutes.
- Preheat the grill to medium-high heat.
- Grill the squid for 2-3 minutes on each side, or until charred and cooked through. Season with salt to taste.
- Remove from the grill and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 8g
Supplies
Grill Tongs Bowl for marinating
Tools
Knife Cutting board Grill brush
Serving suggestions
Serving Suggestions: Bai Pla Muk is best served with steamed jasmine rice and a side of fresh salad.
Tips & tricks
Tips: Ensure the grill is well-oiled to prevent the squid from sticking during grilling.
Cost
$15