Stuffed Squid Braised in Coconut Water

 

There’s something comforting about the aroma of squid gently simmering in coconut water — it reminds me of family dinners where everyone gathered around a simple but flavorful meal. The sweetness of the coconut blends with the savory stuffing, creating a dish that feels both homely and special. Stuffed Squid Braised in Coconut Water is more than just food — it’s a taste of warmth, patience, and love in every bite.

Squid is a delicious and nutritious seafood packed with protein and minerals. Among the many ways to prepare it — grilled, stir-fried, or steamed — stuffed squid stands out for its rich flavor and elegant presentation. In this recipe, tender squid is filled with a savory meat mixture, then gently braised in fresh coconut water and tomatoes for a dish that’s both hearty and fragrant. You can also fry the stuffed squid and serve it with sweet-and-sour fish sauce for a lighter option.

Ingredients

Main Ingredients

• ½ lb fresh squid (2 to 10 oz each)
• 10 oz ground turkey (or chicken)
• 3 wood ear mushrooms, soaked and chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup diced onion
• 1 ripe tomato, chopped
• 2 cups fresh coconut water
• A few slices of ginger and a little rice wine (for cleaning the squid)

Seasonings

• Fish sauce
• Salt
• Sugar
• Seasoning powder (or chicken bouillon)
• Chili sauce
• Pepper
• Cooking oil
• Oyster sauce

Instructions

Step 1: Prepare the squid

1. Clean the squid thoroughly. Remove the ink sac, eyes, and beak.
2. Rub the squid with rice wine and crushed ginger to remove any fishy smell. Rinse gently under running water and pat dry.
3. Marinate the squid with a bit of seasoning powder, sugar, and fish sauce for about 15–20 minutes.

Prepare the other ingredients:

• Dice the onion and chop the green onions.
• Mince the shallot, garlic, and ginger.
• Soak the wood ear mushrooms in hot water for 15–20 minutes until soft, then chop finely.

Step 2: Make the stuffing

1. In a large bowl, combine the ground turkey, onion, shallot, wood ear mushrooms, and green onion.
2. Add one tablespoon of sugar, ½ teaspoon of pepper, ½ teaspoon of seasoning powder, and a splash of fish sauce. Mix well and let it marinate for 15 minutes.
3. Gently stuff each squid body with the filling and secure the opening with a toothpick.
4. 💡 Tip: Don’t overfill — squid shrinks when cooked, which can cause the filling to spill out.

Step 3: Steam and fry the squid

1. Arrange the stuffed squid in a steamer and steam for 10 minutes.
2. Heat a frying pan with oil over medium heat. Once hot, fry the steamed squid until golden brown on all sides. Turn gently to avoid tearing.

Step 4: Braise with coconut water

1. In the same pan, remove the excess oil, then add the fried squid.
2. Pour in the coconut water and add chopped tomato. Bring to a boil, then simmer on medium heat for about 15 minutes.
3. Season to taste with a bit of sugar and fish sauce. Occasionally, spoon the sauce over the squid as it cooks.
4. Continue simmering until the sauce thickens slightly, then turn off the heat.

To Serve

Slice the stuffed squid into rounds and arrange on a serving plate. Spoon the rich coconut-tomato sauce over the top and garnish with a bit of green onion or pepper. You can cut squid into rounds before simmering

Enjoy warm with steamed white rice — the sweet coconut flavor perfectly balances the savory, juicy filling.