Super easy dish that takes less than 10 mins to cook. Crispy garlic gives the cuttlefish a strong flavorful aroma to it in every bite. And the coriander-chilli-infused-olive-oil added more aroma to the dish. Totally love it's garlicky flavor.
For this recipe, I am using frozen cuttlefish. You can also use squid tube and cut them into rings. As cuttlefish meat is thicker, I scored the top of the squid flesh in a criss-cross pattern, so that when it's cooked, it curled up nicely revealing some patterns. We love cuttlefish as they taste sweeter and flesh texture is finer than squid.
As cuttlefish cooked rather quick, I just grilled them in a frying pan. Make sure the heat is high and the plate or a pan is very hot before you add the squid in.
Ingredients: (serves 2)
160g Cuttlefish
3 cloves Garlic - minced
1/2 long Red Chilli - chopped
1 stalk Chinese coriander - cut 3cm length
2 pcs Kaffir lime leaves - thinly cut
Olive Oil
Pinch of Sea Salt
Pinch of Garlic Powder
Marinade :
Pinch of Garlic Powder
Pinch of Salt
Pinch of Ginger Powder
Step by Step:
1. Rinse, clean and cut cuttlefish. Remove & dab away excess water.
2. Marinate cuttlefish with marinade ingredients above for 15 mins.
3. Grilled cuttlefish with some olive oil, 2 mins on eat sides & set aside.
(Do not over-cooked or else cuttlefish will become rubbery and chewy).
4. Saute garlic till almost golden. Add chilli, kaffir lime leaves, coriander and grilled cuttlefish.
5. Sprinkle little bit more garlic powder, sea salt, give a quick toss to mix evenly. Garnish with coriander and kaffir lime leaves. Dish up & serve.
Happy Cooking.
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