Malaysian Black Squid in Dark Soy Sauce

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Sotong Masak Hitam is a beloved Malaysian seafood dish featuring tender squid simmered in a rich, glossy black sauce built on dark soy sauce, garlic, and ginger. The squid is briefly scored and cooked just until opaque so it stays silky, then tossed with crisp vegetables for contrast. Serve hot with steamed white rice to soak up the savory-sweet gravy.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 5 gSugar
• 28 gProtein
• 1180 mgSodium
• 540 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 28 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the squid

• 600 g (about 1.3 lb) fresh squid, cleaned, bodies scored in a crosshatch pattern and tentacles halved
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 tbsp Shaoxing cooking wine

For the aromatics

• 3 tbsp vegetable oil
• 1 large yellow onion, cut into wedges
• 4 garlic cloves, finely minced
• 1 inch fresh ginger, julienned
• 2-3 dried red chilies, seeded and sliced

For the black sauce

• 3 tbsp dark soy sauce (kicap pekat)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup (120 ml) water
• 1 sachet (4 g) squid ink, optional for deeper black color

For the vegetables and garnish

• 1 medium tomato, cut into wedges
• 1 small green bell pepper, sliced into thin strips
• 2 spring onions, cut into 2-inch lengths
• 1 tsp sesame oil
• Steamed white rice, to serve

Directions

1. Toss the cleaned, scored squid with baking soda, salt, and Shaoxing wine; let sit for 10 minutes, then rinse thoroughly under cold water and pat very dry.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the onion and stir-fry for 2 minutes until softened and lightly browned at the edges.
3. Add the garlic, ginger, and dried chilies and stir-fry for 30 seconds until fragrant, taking care not to burn the garlic.
4. Pour in the dark soy sauce, light soy sauce, oyster sauce, sugar, water, and squid ink if using. Stir well and bring the sauce to a gentle simmer.
5. Add the squid and toss to coat evenly. Cook for 2-3 minutes only, just until the squid turns opaque and curls; overcooking will make it rubbery.
6. Stir in the tomato wedges and bell pepper and cook for 1 minute so they stay crisp-tender. Drizzle with the sesame oil and add the spring onions.
7. Toss once more to combine, then immediately transfer to a serving plate. Spoon the glossy black sauce over the top and serve hot with steamed white rice.

Cook’s Notes

• Do not overcook the squid; 2-3 minutes in the hot sauce is plenty, as residual heat continues cooking it after plating.
• If fresh squid is unavailable, thawed frozen squid works well; just pat it very dry before scoring to keep the sauce from thinning.
• The squid ink sachet is traditional and adds a subtle briny depth and deeper color; omit it if you prefer a milder flavor.
• Add a few drops of lime juice just before serving for a bright finish that balances the rich soy sauce.
• Serve immediately, as the sauce thickens quickly and the squid loses its tender texture if left sitting too long.

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