The squid on the beach in Sihanoukville is crap but I love it. The beachside barbecued squid (mohk aing) may be rubbery, overcooked, and subject to the ignominy of suspect storage and the discomfiture of dodgy handling but the context matters more than the food itself. Sitting in a deckchair, bare feet in the sand, while people bring an endless supply of cold beer and barbecued meat is my idea of a good time. I can overlook that Sihanoukville lacks immaculate beaches and isn’t the next Goa or Phuket when I’m full of cheap seafood.
These thumb-sized squid were brushed with fish sauce and spring onions (which seems de rigeur), then barbecued and reheated as necessary throughout the day. Served in a polystyrene clamshell with one half devoted to meat, the other to a weak, sweet chili sauce.
See also: Kraken guy at Psar Thmei