Squid Sambal with Coconut Rice
Squid charred in a hot skillet with sambal paste, paired with fragrant coconut rice. This is nasi lemak stripped to essentials — spicy, smoky, and done in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 425
- Protein
- 28g
Ingredients
- 1 lb squid, cleaned and sliced into 1/4-inch rings
- 3 tbsp sambal paste (store-bought)
- 2 cups cooked jasmine rice, warmed
- ½ cup coconut milk
- 1 whole lime (juiced)
- 1 whole cucumber, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Warm coconut milk in a bowl, stir in cooked rice until absorbed. Season with salt.
- 2
Heat 2 tbsp neutral oil in a large skillet over high heat until the surface shimmers.
- 3
Add squid and sear without stirring until the edges char and curl, ~2 minutes.
- 4
Stir, cook 1 more minute until just opaque. Transfer to a plate.
- 5
Add sambal paste to the skillet, stir for 30 seconds until fragrant, then return squid and toss to coat.
- 6
Divide coconut rice between plates, top with squid. Serve with cucumber, cilantro, and a lime wedge.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- shallow bowl
- cutting board and sharp knife
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