Sunday, August 12, 2012

Cuttlefish with Soy-Vinegar Garlic Sauce (Suan Ni Mo Yu)

Like squid and octopus, cuttlefish should be cooked one of two ways in order to keep it tender: really fast & hot, or long & slow. This recipe works best with the former, is easy peasy, and can be eaten either hot or at room temperature. Great served with steamed white rice.

2 lbs. cuttlefish fillets
2 tbsp. soy sauce
4 tbsp. black vinegar
1 tbsp. sesame oil
1 tbsp. water
1 1/2 tbsp. sugar
5 cloves garlic, minced
1 tbsp. minced fresh ginger
1/4 cup chopped fresh cilantro

1. Score the cuttlefish lengthwise and crosswise through the top 1/3 of each fillet (don't cut all the way through). Cut each fillet into 1"x 3" pieces. 

2. In a small bowl, mix together the soy sauce, black vinegar, sesame oil, water, sugar, minced garlic & minced ginger. 

2. Fill a medium stock pot with water and bring to a boil. Blanch the cuttlefish pieces for 3-5 minutes or until just cooked through. Drain & place on a serving platter.

3. Pour the sauce mixture over the cuttlefish, stir well, then garnish with the chopped cilantro. You can serve this dish right away, but the cuttlefish will taste even better after marinating in the sauce for a couple hours or overnight. 

Cilantro, garlic & ginger.

Score the cuttlefish fillets lengthwise & crosswise, then cut into 1" x 3" pieces.

Blanch the cuttlefish 3-5 minutes.

Drain & remove to a serving platter.

Black vinegar & sesame oil.

Mix the soy sauce, black vinegar, sesame oil, water, sugar, garlic, and ginger together in a small bowl.

Pour the sauce over the cuttlefish & garnish with fresh cilantro.

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