Ingredients:
For braised cuttlefish
- 1 large cuttlefish, 1 1/2 - 2 lb (0.75 - 1 kg);
- 2 tablespoons ginger, 1 piece ginger, about 2 - 3 oz (100 - 150 g), peel, smash and rough chopped;
- 3 cloves garlic, peel and smash;
- 1 1/2 tablespoons vegetable/ canola oil;
- 1/4 cup (60 ml) Liquid Aminos/ soy sauce;
- 1/2 cup (120 ml) dark soy;
- 2 tablespoons paprika;
- 1 1/2 cups water.
For hoisin sauce
- 2 tablespoons hoisin sauce;
- 1/2 teaspoon sesame oil.
Recipe:
Serving for 4 as appetizer
For braised cuttlefish
- Clean and wrap with paper towel to get rid od water;
- Cut soft bone from the edges of the back of the cuttlefish;
- Pull out mouth and cut off;
- Tight the testicles;
- Add vegetable/canola oil to a wok/sauté pan over medium high heat;
- Sauté chopped ginger for 3 minutes;
- Add garlic for a minute;
- Take them out, set aside;
- Sear cuttlefish on both sides;
- Splash with Liquid Aminos and dark soy;
- Add water and cover;
- Turn the heat to simmer, cook until it is tender, about 1 to 1 1/2 hours;
- Turn off heat, take it out to rest;
- Slice, top with hoisin sauce and the sauce from the cuttlefish;
- Serve warm.
For hoisin sauce
Mix hoisin sauce and sesame oil well.