Steamed squid or pla muek nueng manao is one of the most popular Thai squid dishes. It consists of freshly steamed squid and a very flavorful lime chili garlic sauce. Often served on a bed of fresh vegetable, this is one healthy and easy Thai squid recipe you can make under 30 minutes!
Why This Recipe Works
Thai style steamed squid with lime garlic chili dressing or pla muek mueng manao is a dish that embodies bold Thai flavors. It’s got the heat, the intense scent of the lime juice and the right amount of garlic to get you hooked after the first bite.
Also, it’s easy to make and you should be able to get all the Asian ingredients in your local Asian supermarket or grocery store.
Like Thai grilled pork neck, cashew chicken, Thai beef jerky, Pla muek nueng manao is usually ordered at Thai restaurants and people enjoy it with beer. Not a fan of beer? Try it with my raspberry lime vodka cocktail!
Although you can have steamed rice as a side dish, a lot of people (me included) prefer to enjoy it with fresh vegetables like the shredded cabbage used in this recipe.
Ingredients You Need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Squid: You’ll want to use medium-sized squid and remove the innards of the squid and rinse before you start making this recipe.
Chili: Use Thai chilis. If you want the sauce to be less hot or hotter, you can adjust the amount. Also, using both red and green chilis helps make the dish look more appealing.
Fish Sauce: I love this fish sauce and I highly recommend it.
Mint Leaves: This is optional. I use them as a garnish but you can use anything you have on hand.
Step 1: Take three medium squid that have been cleaned and innards removed and score one side of the surface as seen in picture 1 (Everything should be intact).
Step 2: Slice the garlic.
Step 3: Chop the sliced garlic into thin pieces.
Step 4: Finely chop the garlic with one hand holding the handle of the knife and the other pressing its back.
Step 5: Slice the Thai chilis.
Step 6: Finely chop the chilis.
Step 7: Take a medium bowl and add the lime juice to it.
Step 8: Add the fish sauce.
Notes: I prefer to chop the garlic and chilis with a knife as they don’t get mushy afterwards. However, if you would like to use a blender or food processor instead, feel free to!
Step 9: Add the sugar.
Step 10: Stir until the sugar is fully dissolved.
Step 11: Toss the chopped garlic and chilis in.
Step 12: Mix everything together with a spoon.
Step 13: Place a steamer over a pot of boiling water.
Step 14: Lay the squid in the steamer.
Step 15: Close the lid and steam for about 5-7 minutes.
Step 16: Open the lid and remove the squid from heat.
Step 17: Lay the shredded cabbage at the bottom of a serving dish.
Step 18: Arrange the squid on top of the cabbage.
Step 19: Pour the lime sauce over the squid.
Step 20: Garnish with mint leaves (optional).
Thai Steamed Squid in Lime Sauce | Pla Muek Nueng Manao
- 1 steamer
- Take three medium squid that have been cleaned and innards removed and score one side of the surface, keeping everything intact (see the image above).
- Place a steamer over a pot of boiling water. Lay the squid in the steamer. Close the lid and steam for about 5-7 minutes.
- Open the lid and remove the squid from heat.
- Slice the garlic. Chop the sliced garlic into thin pieces. Then, Finely chop the garlic with one hand holding the handle of the knife and the other pressing its back.
- Slice the Thai chilis. Finely chop them using the same method as you did with the garlic.
- Take a medium bowl and add the lime juice and fish sauce to it. Add the sugar and stir until fully dissolved. Toss the chopped garlic and chili in and mix everything together with a spoon.
- Lay the shredded cabbage at the bottom of a serving dish.
- Arrange the squid on top of the cabbage.
- Pour the lime sauce over the squid.
- Garnish with mint leaves (optional).