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.

Bai Pla Muk (cambodian Grilled Squid)

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

  1. In a bowl, combine the garlic, fish sauce, sugar, black pepper, lime juice, vegetable oil, lemongrass, and cilantro to make the marinade.
  2. Add the cleaned and scored squid to the marinade, ensuring it is well coated. Let it marinate for 15 minutes.
  3. Preheat the grill to medium-high heat.
  4. Grill the squid for 2-3 minutes on each side, or until charred and cooked through. Season with salt to taste.
  5. 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