香煎魷魚

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Cuttlefish, those fascinating cephalopods with their unique bone and mesmerizing camouflage abilities, are also a prized ingredient in Chinese cuisine. Their tender flesh and subtle sweetness lend themselves to a variety of dishes, from stir-fries to soups. If you’re looking to expand your culinary horizons and explore the wonders of seafood, this guide will equip you with everything you need to cook delicious Chinese cuttlefish.

Ingredients:

Stir Fried Cuttlefish with Chilli Garlic Sauce
Stir Fried Cuttlefish with Chilli Garlic Sauce

1 pound fresh cuttlefish, cleaned and sliced into rings

  • 1/2 cup high-heat cooking oil (vegetable oil, peanut oil, etc.)
  • 1 red bell pepper, julienned
  • 2 cloves garlic, minced
  • 1 inch ginger root, minced
  • 1 red chili pepper, sliced (optional)
  • 1/4 cup soy sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth
  • Salt and white pepper to taste
  • Chopped scallions for garnish (optional)

  • Directions:

    1. Marinate the Cuttlefish: In a medium bowl, combine the cuttlefish slices with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Marinate for 15 minutes to enhance the flavor and tenderness.
    2. Heat the Oil: In a wok or large skillet, heat the cooking oil over medium-high heat. Once hot, add the cuttlefish and stir-fry for 2-3 minutes until lightly golden brown. Remove the cuttlefish from the pan and set aside.
    3. Aromatics & Spice: Add the bell pepper, garlic, and ginger to the hot oil. Saute for 30 seconds, releasing their fragrant aromas. If you prefer a spicier dish, add the sliced chili pepper at this point.
    4. Flavorful Sauce: Pour in the remaining soy sauce, Shaoxing wine, oyster sauce, and chicken broth. Bring the sauce to a simmer and let it cook for 2 minutes to allow the flavors to meld.
    5. Thicken and Finish: Return the cuttlefish to the pan along with any accumulated juices. Stir in a cornstarch slurry (mix remaining 1/2 tablespoon cornstarch with a little water) to thicken the sauce slightly. Season with salt and white pepper to taste.
    6. Serve and Enjoy: Garnish with chopped scallions (optional) and serve immediately over steamed rice.

    Nutrition Facts (per serving)

    This recipe yields approximately 4 servings. Here’s a general estimate of the nutritional content per serving:

    Calories: 350

  • Protein: 30g
  • Fat: 20g
  • Carbohydrates: 20g
  • Sodium: 800mg (depending on soy sauce used)

  • Note: These are estimations only. Actual nutritional values may vary depending on the specific ingredients and cooking methods used.

    Conclusion

    Chinese cuttlefish offers a unique and flavorful seafood experience. With its ease of preparation and versatility, this recipe allows you to explore the wonders of cuttlefish cuisine at home. So, grab your wok and get ready to tantalize your taste buds with this culinary adventure!

    Frequently Asked Questions (FAQs)

    1. Can I substitute cuttlefish with another seafood option?

    Yes, you can substitute cuttlefish with squid or calamari in this recipe. They have a similar texture and flavor profile. However, adjust the cooking time slightly as squid and calamari tend to cook a bit faster.

    2. What if I don’t have Shaoxing wine?

    Shaoxing wine adds a subtle umami flavor to the dish. You can substitute it with dry sherry or a splash of rice vinegar mixed with a touch of sugar.

    3. How can I adjust the spice level?

    This recipe is mild in terms of spice. If you prefer a spicier dish, add more chili peppers or a pinch of red pepper flakes.

    4. What are some good side dishes for cuttlefish?

    Steamed rice is a classic accompaniment, but you can also pair cuttlefish with stir-fried vegetables, noodles, or even a simple salad.

    5. How can I store leftover cuttlefish?