Pan-Seared Squid with Thai Basil, Fish Sauce, and Ginger
By Steve DunnPublished on March 19, 2026
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
Have the ingredients for the seasoning mixture prepped before searing the squid. Precut squid will not cook up quite as tender as whole bodies that you cut yourself, but they will work. Check our guide on everything squid here. We recommend serving the squid as you would shrimp, with rice or couscous and a green salad.
Instructions
- Line rimmed baking sheet with double layer of paper towels. Spread 1 pound squid, bodies sliced crosswise ¾ inch thick, extra-long tentacles trimmed to match length of shorter ones, in even layer; top with another double layer of paper towels; and press well while rubbing lightly to dry. Transfer squid to bowl, add ½ teaspoon table salt and ⅛ teaspoon granulated sugar, and toss to coat evenly.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of squid and, working quickly, use spatula to spread into even layer. Cook, without stirring, for 90 seconds. Shake pan and stir quickly to redistribute squid, then continue to cook, without stirring, for 1 minute (squid should have spots of deep browning at edges). Transfer squid to clean medium bowl. Repeat with another 1 tablespoon oil and remaining squid.
- Place now-empty skillet over medium heat, add remaining 2 tablespoons oil, and heat until shimmering. Add 2 red Thai chiles, seeded and minced; 2 teaspoons minced garlic; 2 teaspoons minced ginger; and 2 tablespoons minced shallot and cook until shallot is translucent, about 1 minute. Add 2 tablespoons lime juice, 1 tablespoon fish sauce, and 1 teaspoon packed light brown sugar and stir to combine.
- Off heat, return squid to pan. Add 2 tablespoons minced mint and toss until evenly coated. Transfer to serving bowl and sprinkle with 4 torn Thai basil leaves and 2 tablespoons chopped dry-roasted peanuts. Serve immediately, passing lime wedges separately.
Time
35 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Pan searing is one of the fastest and most versatile ways to enjoy squid. The key is to encourage rapid browning so that it develops flavor and color before losing its natural tenderness. Blotting the squid between paper towels removes excess moisture, while tossing it with salt and sugar (which hastens browning) just before cooking leaves little time for those seasonings to draw out its moisture. Searing in batches prevents a buildup of moisture in the pan that would thwart browning, and letting the squid sear untouched for most of the cooking time helps it develop deep color. Once the squid is done, it gets set aside while the seasonings cook: minced Thai chiles, garlic, ginger, and shallot sautéed in oil. The aromatic mix gets a jolt of lime juice, fish sauce, and brown sugar; the squid goes back in the pan; and the whole thing is finished with mint, basil, and toasty chopped peanuts.
Want more? Read the whole storyBefore You Begin
Have the ingredients for the seasoning mixture prepped before searing the squid. Precut squid will not cook up quite as tender as whole bodies that you cut yourself, but they will work. Check our guide on everything squid here. We recommend serving the squid as you would shrimp, with rice or couscous and a green salad.
Instructions
- Line rimmed baking sheet with double layer of paper towels. Spread 1 pound squid, bodies sliced crosswise ¾ inch thick, extra-long tentacles trimmed to match length of shorter ones, in even layer; top with another double layer of paper towels; and press well while rubbing lightly to dry. Transfer squid to bowl, add ½ teaspoon table salt and ⅛ teaspoon granulated sugar, and toss to coat evenly.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of squid and, working quickly, use spatula to spread into even layer. Cook, without stirring, for 90 seconds. Shake pan and stir quickly to redistribute squid, then continue to cook, without stirring, for 1 minute (squid should have spots of deep browning at edges). Transfer squid to clean medium bowl. Repeat with another 1 tablespoon oil and remaining squid.
- Place now-empty skillet over medium heat, add remaining 2 tablespoons oil, and heat until shimmering. Add 2 red Thai chiles, seeded and minced; 2 teaspoons minced garlic; 2 teaspoons minced ginger; and 2 tablespoons minced shallot and cook until shallot is translucent, about 1 minute. Add 2 tablespoons lime juice, 1 tablespoon fish sauce, and 1 teaspoon packed light brown sugar and stir to combine.
- Off heat, return squid to pan. Add 2 tablespoons minced mint and toss until evenly coated. Transfer to serving bowl and sprinkle with 4 torn Thai basil leaves and 2 tablespoons chopped dry-roasted peanuts. Serve immediately, passing lime wedges separately.
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