Grilled Chilli-Lime Squid with Fresh Herb Salad
Tender squid marinated in a vibrant chilli-lime mixture, then quickly seared on a hot barbecue to develop a delicate char. This Southeast Asian-inspired dish combines briny squid with punchy aromatics: lime juice, palm sugar, garlic, and chilli sauce create a balanced marinade that penetrates the meat in just 30 minutes. The accompanying herb salad features peppery radishes, fresh mint and coriander, baby Asian greens, and crushed roasted peanuts, all tossed in a zesty dressing with fish sauce and rice vinegar. The contrast between the warm, caramelized squid and cool, crisp salad makes this dish special. Perfect for entertaining or weeknight dinners, it's ideal when serving four people with appetites for bold Asian flavors. The quick cooking time and make-ahead marinade appeal to busy cooks seeking impressive results without lengthy preparation. This version balances traditional technique with modern freshness.
Ingredients
- 1 ¼ lb squid, cleaned, scored and cut into bite-sized pieces
- 2 limes, rind grated, juiced
- 1 tbsp palm sugar, gratedcaster sugar or brown sugar1:1sweetener
neutral substitute with slightly different flavor profile
Full guide → - 3 cloves garlic, crushed
- 2 tbsp sweet chilli saucesriracha or hot sauce1:1heat/flavor
adjusts heat level; sriracha is thinner
- 1 tbsp soy sauce
- 2 ¾ tbsp peanut oilneutral oil like grapeseed or vegetable1:1cooking oilpeanuts-free
raises smoke point slightly; less nutty flavor
Full guide → - 1 clove garlic, crushed
- 1 long red chilli, seeded, thinly sliced
- 1 lime, juiced
- 2 ¾ tbsp fish saucesoy sauce or tamari2:3 ratio fish sauce to soyumamifish-freeadds glutenadds soy
reduces authentic depth slightly
Full guide → - 4 tbsp seasoned rice vinegar
- 1 ¼ tbsp peanut oilneutral oil like grapeseed or vegetable1:1cooking oilpeanuts-free
raises smoke point slightly; less nutty flavor
Full guide → - 7 oz baby Asian salad leavesmixed greens or romaine1:1salad base
milder flavor, less delicate texture
- 6 radishes, very thinly sliced
- ½ cup mint leaves, torn
- ½ cup coriander leaves
- 2 tbsp peanuts, roasted, chopped
Instructions
- 1
Score squid skin with a sharp knife and cut into bite-sized pieces, keeping flesh and tentacles separate.
- 2
Combine lime rind and juice, palm sugar, garlic, sweet chilli sauce, and soy sauce in a bowl. Whisk in peanut oil and season to taste.
- 3
Add squid to marinade and refrigerate for 30 minutes.
- 4
While squid marinates, whisk together garlic, red chilli, lime juice, fish sauce, and seasoned rice vinegar. Whisk in peanut oil until combined and set aside.
- 5
Toss salad leaves, radishes, mint, and coriander together in a bowl.
- 6
Heat barbecue to high heat.
- 7
Cook marinated squid for one minute until cooked through.
- 8
Transfer cooked squid to salad bowl and toss with dressing.
- 9
Garnish with roasted chopped peanuts and serve immediately.
Tips
Score squid skin in a crosshatch pattern before cutting to help marinade penetrate and create texture contrast when cooked. This prevents rubbery texture and ensures even seasoning throughout the flesh.
Cook squid for exactly one minute on high heat—any longer toughens the meat. Have everything prepped and ready before heating the barbecue to execute this final step efficiently.
Toast peanuts yourself or verify shop-bought are truly unsalted if controlling sodium; they add crucial textural contrast and richness against acidic dressing and delicate squid.
Good to Know
Store leftover squid and salad separately in airtight containers for up to one day. Dressing keeps refrigerated for three days. Do not freeze cooked squid as texture deteriorates significantly.
Prepare marinade and dressing up to eight hours ahead. Marinate squid up to 30 minutes as directed. Prepare and wash salad components, store separately. Toast peanuts same day.
Serve immediately after tossing squid with salad and dressing while squid retains warmth and salad stays crisp. Pair with steamed jasmine rice, crusty bread, or additional lime wedges.
Common Mistakes
Overcook squid beyond one minute to avoid tough, rubbery texture that becomes inedible.
Marinate squid longer than 30 minutes to avoid mushy flesh from acid curing the protein excessively.
Dress salad more than five minutes before serving to avoid wilting delicate leaves and losing textural contrast.
Substitutions
Nut-Free Alternatives
raises smoke point slightly; less nutty flavor
Full guide →changes texture and protein profile
Full guide →General Alternatives
neutral substitute with slightly different flavor profile
Full guide →milder flavor, less delicate texture
adjusts heat level; sriracha is thinner
reduces authentic depth slightly
Full guide →FAQ
Can I prepare this dish ahead for entertaining?
Yes. Make both dressings up to eight hours prior. Marinate squid within two hours of cooking. Wash and store salad components separately in containers. Assemble and cook squid just before serving to preserve temperature and texture contrasts that define this dish.
What if I don't have a barbecue?
Heat a cast-iron skillet or wok to high heat and cook marinated squid for one minute per side, working in batches to avoid crowding. Alternatively, use a hot griddle. Results differ slightly from charred barbecue flavor, but technique and timing remain identical for tender results.
How long does marinated squid keep in the fridge?
Marinate squid for exactly 30 minutes as directed—no longer. Uncooked squid in acidic marinade keeps refrigerated for one day maximum. Cooked squid lasts one day refrigerated but texture deteriorates. Plan to cook and consume same day for optimal quality.