Braised Cuttlefish with Soy (Printable Version)
Slow-cooked cuttlefish enhanced with soy, ginger, and chili for a tender, flavorful dish.
# Ingredients Required:
→ Seafood
01 -
6 baby cuttlefish
→ Condiments
02 -
30 ml soy sauce
03 -
15 ml dark soy sauce
04 -
5 ml fish sauce
→ Produce
05 -
3 chili peppers
06 -
3 garlic cloves
07 -
2.5 cm peeled ginger
→ Oils
08 -
15 ml cooking oil
# Guide to Cooking:
01 -
Smash ginger and garlic cloves to release flavor, set aside.
02 -
Heat oil in a small pot or pan over medium heat. Add smashed ginger and garlic, sauté for 2 to 3 minutes until fragrant.
03 -
Add cleaned baby cuttlefish to the pot along with soy sauce, dark soy sauce, fish sauce, and chili peppers.
04 -
Pour in approximately 120 ml water, cover the pot, and cook on low heat for 40 to 50 minutes until cuttlefish is tender.
# Extra Suggestions:
01 -
Low and slow cooking is essential to tenderize the cuttlefish without drying it out.