Ingredients
1 Whole Cleaned Cuttlefish or Squid
3 Tbs “Bling” Chili Oil Crunch (or your fave Chili Crisp)
2 Tbs Premium Oyster Sauce (Mega Chef Brand)
1 Tbs Sesame Oil
1 Clove Sliced Fresh Garlic
This recipe is simplicity itself relying on fresh squid or cuttlefish, a simple asian style marinade and (like all fish) not cooking it too much! I like to try and keep the Cuttle whole while cooking as it just makes it that much easier to handle and flip in one go as opposed to small rings or pieces.
The marinade essentially is a 3,2,1 ratio of your favourite Chili Crisp, Oyster Sauce and Sesame oil. Start by cleaning the Cuttlefish by removing its hard backbone and guts. Next butterfly and lay flat. Next brush on marinade and cook in a wire “cage” whilst brushing on more marinade and flipping for around a total cook time of 3-4 minutes.
Look for little charred and caramelised end bits and the curled up tentacles as an indicator of doneness.Remember the key to cooking most seafood is cooking it less. Obviously use the above time as a guide but a few minutes is essentially all that is needed. Serve immediately with another quick brush of the marinade and a wedge of fresh lime. Enjoy!
