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Braised cuttlefish offers a rich, comforting dish perfect for those who enjoy seafood with bold, layered flavors. Its slow simmer unlocks deep umami notes that make it a satisfying meal any night of the week.
This dish was a late discovery for me and quickly turned into a family favorite on cooler evenings when something warm and soothing hits the spot.
Ingredients
- Six baby cuttlefish: make for tender bites and are easier to cook evenly than larger ones
- Two tablespoons soy sauce plus one tablespoon dark soy sauce: create a complex, savory backbone—always choose fresh bottles for full flavor
- One teaspoon fish sauce: adds that essential salty depth look for a clear, high-quality brand to avoid overly strong or funky notes
- Three chili peppers: can be adjusted to your heat preference providing a gentle kick fresher chilies bring brighter spice
- One tablespoon oil: for sautéing develops the initial aroma and prevents sticking a neutral oil works best
- Three garlic cloves: offer aromatic sharpness fresh garlic is key to avoid bitterness
- One-inch peeled ginger: contributes a subtle zing and warmth picking firm, smooth ginger improves the final taste
Instructions
- Build the Aromatic Base:
- Heat oil in a small pot or pan over medium heat. Smash the peeled ginger and garlic then add them to the oil. Sauté gently for two to three minutes until fragrant making sure not to brown. This step releases layered flavors that infuse the entire dish.
- Add the Cuttlefish and Seasonings:
- Place the cleaned cuttlefish into the pot along with soy sauce, dark soy sauce, fish sauce, and chili peppers. Pour in about half a cup of water to create a moist cooking environment.
- Slow Cook Covered on Low Heat:
- Cover the pot and let everything simmer on low for 40 to 50 minutes. This gentle cooking time softens the cuttlefish and melds the sauces into a rich, flavorful braise. Stir occasionally to prevent sticking but avoid aggressive stirring which can break the cuttlefish apart.
My favorite ingredient here has to be the ginger because it adds such a fresh brightness that balances the dark, salty sauces.
Storage Tips
This dish keeps well in an airtight container for up to three days in the fridge. The flavors actually improve overnight. When reheating, warm gently on the stove rather than the microwave to preserve texture.
Ingredient Swaps
If you cannot find cuttlefish, squid or small octopus work as delicious substitutes but adjust cooking time to prevent toughness. Tamarind paste or a splash of lime juice can add a slightly tangy twist to the braise.
Serving Ideas
Serve over steamed jasmine rice or with crusty bread to soak up the savory sauce. A simple green vegetable or cucumber salad with a squeeze of citrus complements the richness nicely.
This braised cuttlefish recipe is as rewarding as it is delicious. Slow cooking reveals a harmony of flavors that will warm any dinner table.
Frequently Asked Recipe Questions
- → How do I ensure the cuttlefish stays tender?
Slow cooking over low heat for 40-50 minutes allows the cuttlefish to soften without becoming rubbery, maintaining a pleasant texture.
- → Can I adjust the spiciness of the dish?
Yes, reduce or omit the chili peppers for milder flavors or add more for increased heat according to taste.
- → What is the role of dark soy sauce in this dish?
Dark soy sauce adds a deeper color and a subtle sweetness, enhancing the overall flavor complexity.
- → Is fish sauce necessary in the marinade?
Fish sauce contributes a savory, umami depth that balances the soy sauces and spices, but can be omitted if preferred.
- → What cooking vessel works best for this preparation?
Using a small pot or pan with a lid helps retain moisture and heat evenly, perfect for braising the cuttlefish.