Prepare the red bell pepper by removing the stem and seeds, then slice into 1cm diagonal strips. Chop 3 cilantro stems into 3cm pieces and roughly chop the rest. Slice the garlic thinly and remove its core.

Clean the squid by removing the innards and cartilage from the body. Cut the tentacles below the eyes and remove the beak. Wash thoroughly, then slice the body into 1cm strips and divide the tentacles into pairs.

Heat olive oil, garlic, and chili in a pan over low heat until fragrant. Add the squid and stir-fry over medium heat briefly. Add sake, cover, and steam for 2 minutes on low heat.

Add the red bell pepper and stir-fry briefly. Mix in the fish sauce, lemon juice, sugar, and roughly chopped cilantro. Stir well to combine.