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    Home » Recipes » Appetizers & Snacks

    Pan Seared Calamari with Nuoc Cham

    July 18, 2022 · Published: September 16, 2019 By: Asian Caucasian 18 Comments

    chopsticks holding up a piece of pan seared calamari
    steamed Chinese shumai shrimp and turkey sausage dumplings on a brown square plate with a side of sweet chili dipping sauce
    succulent pan seared calamari tossed in a spicy Vietnamese nuoc cham sauce

    This Pan Seared Calamari with Nuoc Cham appetizer dish is perfect for entertaining! Succulent, tender calamari is pan seared and tossed in a spicy Vietnamese Nuoc Cham sauce in this easy Asian seafood dish. Cooks up so quickly!

    pan seared calamari in two cast iron pans with a slice of lime and a napkin on the side

    Tender calamari rings and tentacles are seared in a heavy cast iron or grill pan on high heat for just 5 minutes in this Pan Seared Calamari with Nuoc Cham appetizer. So easy and so delicious!

    raw squid calamari tubes and tentacles piled up

    Look for fresh or fresh-frozen calamari tubes and tentacles. Make sure to pat the calamari very dry before cooking for a perfect sear!

    calamari rings and pieces searing on a grill pan

    I used a heavy grill pan on the stove top to sear my calamari. I sprinkled with salt, pepper and red chili flakes.

    nuoc cham sauce in a glass bowl with a whisk

    Nuoc Cham is commonly used as a condiment in Vietnam. It's super simple to prepare and can be used as a dipping sauce or marinade. It's sweet, sour, salty, savory and spicy and makes a flavorful sauce in this calamari dish!

    HOW TO MAKE NUOC CHAM:

    1. In a medium glass mixing bowl, whisk together the olive oil, fish sauce, lime zest, lime juice, sambal oelek, cilantro, mint, shallots, garlic, sugar, and salt and taste for seasoning (ie, more salt).
    2. Store in the refrigerator for up to three weeks or freeze for up to six months.
    chopsticks holding up a piece of pan- seared calamari above a salad of calamari

    Look at those gorgeous, seared tentacles and rings! These will simply melt in your mouth!

    How to make this easy Pan Seared Calamari:

    1. Cut the squid tubes into thick rings. Put all of the squid into a medium bowl and thoroughly pat dry until there is little to no liquid. Toss with the salt, black pepper and red pepper flakes. Set aside.
    2. Heat a heavy cast iron or grill pan on high heat on the stove top (brushed very lightly with the oil). Cook the squid in the hot pan until it starts to brown and turn opaque, about 5 minutes total, tossing frequently.
    3. Place the cooked squid into a medium mixing bowl. Toss in the Nuoc Cham sauce until thoroughly coated. Place on a serving dish and garnish with slices of lime and more cilantro.
    pan seared calamari on a white plate with chopsticks, a side of nuoc cham sauce, and glass of white wine on a wooden board

    TIPS & TRICKS:

    • You can find baby calamari at your local Asian market, or select grocery stores like Whole Foods. They always have it on hand!
    • It's important to pat the calamari very dry before cooking! Otherwise, you will get steamed, rubbery calamari instead of nicely seared.
    • Nuoc Cham also makes a great dipping sauce! This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it!

    If you like this recipe, you’re going to love my Grilled Octopus with Leeks, Thyme and Shallots. It's tender and delicious!

    grilled octopus tentacles on a blue oval plate wit a side of roasted baby potatoes with a checkered napkin on the side on top of a wooden board
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    steamed Chinese shumai shrimp and turkey sausage dumplings on a brown square plate with a side of sweet chili dipping sauce

    Pan Seared Calamari with Nuoc Cham

    ★★★★★

    4.9 from 8 reviews

    Print Recipe
    Pin Recipe

    This Pan Seared Calamari with Nuoc Cham appetizer dish is perfect for entertaining! Succulent, tender calamari is pan seared and tossed in a spicy Vietnamese sauce in this easy Asian seafood dish. Cooks up so quickly!

    • Total Time: 15 min
    • Yield: 4 1x

    Ingredients

    Units Scale
    • 1 pound cleaned baby squid (tubes and tentacles)
    • ½ teaspoon Kosher salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon red pepper flakes
    • Canola oil

    For the Nuoc Cham:

    • ¼ cup extra-virgin olive oil
    • 1 tablespoon fish sauce
    • 1 teaspoon grated lime zest plus juice from 1 lime
    • 1 teaspoon sambal oelek (red chili paste)
    • ¼ cup fresh cilantro, finely chopped
    • ¼ cup fresh mint, finely chopped
    • 1 large shallot, finely chopped
    • 2 garlic cloves, minced
    • 2 teaspoons sugar
    • Pinch Kosher salt

    Garnish with cilantro and lime slices (or wedges)

    Instructions

    1. Cut the squid tubes into thick rings. Put all of the squid into a medium bowl and thoroughly pat dry until there is little to no liquid. Toss with the salt, black pepper and red pepper flakes. Set aside.
    2. Heat a heavy cast iron or grill pan on high heat on the stove top (brushed very lightly with the oil). Cook the squid in the hot pan until it starts to brown and turn opaque, about 5 minutes total, tossing frequently.
    3. Place the cooked squid into a medium mixing bowl. Toss in the Nuoc Cham sauce until thoroughly coated. Place on a serving dish and garnish with slices of lime and more cilantro.

    To make the Nuoc Cham: In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks. (This also makes a great dipping sauce for so many Asian dishes!)

    Notes

    • You can find baby calamari at your local Asian market, or select grocery stores like Whole Foods. They always have it on hand!
    • It's important to pat the calamari very dry before cooking! Otherwise, you will get steamed, rubbery calamari instead of nicely seared.
    • Nuoc Cham also makes a great dipping sauce! This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it!
    • Author: Asian Caucasian
    • Prep Time: 10 min
    • Cook Time: 5 min
    • Category: Appetizer
    • Method: Stove-Top
    • Cuisine: Vietnamese

    Nutrition

    • Serving Size:
    • Calories: 240
    • Sugar: 2.8 g
    • Sodium: 723.5 mg
    • Fat: 15.6 g
    • Carbohydrates: 7.1 g
    • Protein: 18.2 g
    • Cholesterol: 264.7 mg

    Keywords: seared calamari, calamari recipes healthy, grilled calamari recipe, spicy sauteed calamari recipe, nuoc cham

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    « Shumai Shrimp and Turkey Sausage Dumplings
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    Reader Interactions

    Comments

    1. Amy Chung

      September 23, 2019 at 2:42 am

      thank goodness for Asian grocery stores where they have calamari all ready to go, nicely cleaned! That's where I always buy mine too and so easy to whip something up at home. Love the dipping sauce recipe! Going to give that a go!

      ★★★★★

      Reply
      • Asian Caucasian

        September 23, 2019 at 9:18 am

        Can't wait for you to try this one! It's so good!

        Reply
    2. Jere Cassidy

      September 21, 2019 at 12:25 am

      I love calamari but have never cooked it. I think I must start with this recipe it looks so good.

      ★★★★★

      Reply
      • Asian Caucasian

        September 23, 2019 at 9:17 am

        I think you're going to love it!

        Reply
    3. Tamara J.

      September 19, 2019 at 9:36 am

      I haven’t been able to convince myself to eat calamari if it’s not breaded and fried; but your recipe looks so delicious!!

      ★★★★★

      Reply
      • Asian Caucasian

        September 19, 2019 at 4:40 pm

        Give it a try! You might like it after all!

        Reply
    4. Michelle

      September 18, 2019 at 1:06 pm

      I love calamari! The flavors in this dish are so fragrant and delicious. Pan searing the calamari is such a healthy way to make it too. Thank you for this recipe! I'm making it again this weekend.

      ★★★★★

      Reply
      • Asian Caucasian

        September 19, 2019 at 8:27 am

        I love to sear the calamari for the health benefits. Don't get me wrong, I love fried calamari! This is just so good with the Nuoc Cham sauce!

        Reply
    5. Beth Neels

      September 18, 2019 at 11:46 am

      This is a delicious way to serve calamari! I hate the deep fried ones you get at restaurants. You can't even taste the fish!

      ★★★★★

      Reply
      • Asian Caucasian

        September 19, 2019 at 8:28 am

        That is true! This sauce makes it everything!

        Reply
    6. Julie

      September 18, 2019 at 10:00 am

      YUM! I love non fried calamari but never see it on the menus and haven't thought of trying it at home. I'm totally going to try it now.

      ★★★★★

      Reply
      • Asian Caucasian

        September 19, 2019 at 8:30 am

        I've been seeing seared calamari more on restaurant menus. I guess it's catching on! Hope you enjoy this recipe!

        Reply
    7. The Panicked Foodie

      September 17, 2019 at 7:56 pm

      I'm not a huge fan of seafood, but the Nuoc cham looks absolutely delicious, and like it would pair well with other meats! Such a beautiful blend of flavors.

      ★★★★

      Reply
      • Asian Caucasian

        September 18, 2019 at 9:41 am

        Nuoc Cham goes with everything, basically! Use it on pork, beef, chicken, everything! Can't image life without seafood.😢

        Reply
    8. Amanda Marie Boyle

      September 17, 2019 at 2:58 pm

      Looks interesting, but I'm not really a fan of calamari. Do you think it would work with shrimp?

      Reply
      • Asian Caucasian

        September 17, 2019 at 3:02 pm

        Absolutely! This Nuoc Cham sauce is good on everything (all seafood, meat, tofu, etc.) Let me know what you think!

        Reply
    9. Gary Jameson

      September 16, 2019 at 5:56 pm

      I’ve never seared calamari before, only had the fried version. This looks SO much healthier! Love the Nuoc Cham with this dish!

      ★★★★★

      Reply
      • Asian Caucasian

        September 16, 2019 at 5:57 pm

        This calamari sears up so quickly and it's so delish! You will love how light this dish is! Enjoy!

        Reply

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    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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