Author Notes
I am new to the contest and I submitted a wrong recipe by clicking the submit button too fast.... anyway, here is the contest recipe for this week.
This simple cuttlefish dish is fast and delicious to cook up. It can be served as an appetizer, mixed with green as a salad or served with rice as a main course. Cuttlefish doesn't have a whole lot of flavor in its own, the marinade and the sauce play an important role in enchancing it's original sweetness. The key to a tenderness texture is to cook briefly over high heat so that it will not become rubbery. —angelcafe
Ingredients
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1
whole cuttlefish
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1 tablespoon
sesame oil
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1/4 teaspoon
salt
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1/4 teaspoon
ground black pepper
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1/4 cup
thinly sliced green onion
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1 teaspoon
minced garlic
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1 teaspoon
miced shallot
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1/4 cup
mango juice
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1/4 cup
seafood stock
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1/4 cup
diced mango (optional)
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a few drops
lemon juice (optional)
Directions
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Clean and pat dry the cuttlefish and rub with sesame oil, salt and pepper.
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Drizzle cooking oil on a grill pan. When the pan is hot enough, grill the cuttlefish in high heat, presentation side down, for 4 to 5 minutes, turn once. Transfer to a plate and cover loosely with foil.
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In a saucepan over medium heat, warm the cooking oil. Add the shallot and the garlic, cook, stirr often, until the shallot is translucent and the garlic is lightly browned, about 2 minutes. Add the mango juice and the stock, cook until the sauce is thicken. Add green onion and the diced mango (optional). Season the sauce with salt and black pepper. You can also add a few drops of lemon juice to enchance the flavor of the dish.
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Gently pour the sauce to the cuttlefish. Serve.
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