Stir Fried Squid with a Sweet, Sour Fish Sauce

squid stir fry


  • 600gm/20oz squid tubes
  • 3 Tbs vegetable oil
  • 250gm/ 9oz palm sugar or brown sugar
  • 100ml/ cup tamarind pulp
  • 1 Tbs vinegar
  • 50ml/ 2.5 Tbs fish sauce
  • 50ml water
  • 2 each baby pak choy or baby buk choy
  • ½ brown onion
  • 1 red capsicum(pepper)
  • 1 clove garlic - crushed
  • 1 cm/ ½ inch fresh ginger - minced
  • ¼ bunch fresh coriander - very roughly chopped


Combine the sugar, tamarind, vinegar, fish sauce and water in a saucepan. Heat on medium high heat until it starts to boil, then reduce the heat so the sauce simmers. Reduce the sauce to a light syrupy consistency and remove from the heat

On a cutting board, cut the squid tubes down one side and open up so it lies flat on the board, with the outside of the squid facing down. Score the squid in a criss cross pattern and using a sharp knife. Slice into length ways strips about 1cm/ ½ inch wide.

Cut the pak choy length ways into 8. Cut the capsicum in half, de-seed it and cut the halves into strips. Slice the onion.

Heat the oil in a frying pan or a wok on high heat, add the squid and stir fry for about 2 minutes until it starts to color. Add the onion and quickly fry, then add the pak choy and capsicum and stir until they start to soften, then the garlic and ginger. Add the sauce, quickly stir in and serve into bowl immediately. Top with chopped coriander.

I like to serve with rice noodles, pad Thai or similar.

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