How to Make Chinese Spicy Cuttle Fish Asian Cooking Recipe Cuisine

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China Spicy Cuttle Fish 


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 2 lb small cuttle fish

 Boiling water

 1 slice ginger

 8 pcs. Star anise

 ½ tsp cloves

 1 in. tangerine peel

 1 in cinnamon peel

 ½ tsp cumin

 6 cups water

 2 tsp salt

 4 tbsp sugar

 2 tbsp Shaoxing wine

 4 tbsp soy sauce

 2 tbsp dark soy sauce

 1 tbsp red food coloring (optional)

 1 tsp sesame oil 


Directions:

 Gut, clean, skin and remove bones from the cuttle fish.

 Put in boiling water to blanch briskly. Rinse and drain for later use.

 Wash the dry spiced and place into a saucepan with the water. Bring to a boil over moderate heat then lower the heat to simmer for half an hour until the fragrance comes out.

 Strain the sauce into another sauce pan and add salt, sugar, wine and soy sauces. Boil for 1 minute. Season to taste and stir in the food coloring. 
Put the cuttle fish into the sauce and bring to a boil. Turn off the heat and let stand for 1 hour. Remove, drain and brush the cuttle fish with sesame oil. Serve.


 Find Your Nearest Grocery Store 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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