This braised cuttlefish recipe slow-cooks tender baby cuttlefish in a savory Chinese braise of soy sauce, fish sauce, and aromatics for 40-50 minutes. The result is incredibly tender, deeply flavored meat that requires minimal hands-on time.
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Heat oil in the small pot or pan. Add smashed ginger and garlic. Saute for 2-3 minutes.
Add cleaned cuttlefish to the pot along with other ingredients. Add about 1/2 cup of water.
Cook covered for 40-50 minutes on low heat.
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water to restore the braising liquid.
Yes, but increase the cooking time to 60-75 minutes to ensure the meat becomes tender. Baby cuttlefish are naturally more tender and require less time.
Use soy sauce or tamari in equal measure. You'll lose some umami depth, but the dish will still be flavorful.
The meat should be tender enough to pierce easily with a fork. At 40-50 minutes on low heat, it should be fully cooked; if still firm, simmer an additional 10 minutes.
Yes. Braise, cool completely, and refrigerate in an airtight container for up to 3 days. Reheat gently on low heat with a splash of water to restore sauce consistency.
Most fishmongers will clean baby cuttlefish for you if you ask. If cleaning yourself, remove the head, ink sac, and central bone; rinse thoroughly.
