Dongpo Cuttlefish
A renowned Leshan, Sichuan specialty, noted for its glossy red hue, tender yet crispy cuttlefish, and a sweet-and-sour flavor accented by aromatic heat.
Ingredients
fresh cuttlefish (approx 750g, split lengthwise, head and back connected, half of the tail retained on each side, spine removed, cross-hatched)
1
sugar
50g
scallions
15g
Sichuan salt (rubbed all over the fish to marinate)
2g
large white scallion (cut into 6cm long segments, sliced lengthwise, soaked in water)
15g
soy sauce
25g
Doxian broad bean paste (finely chopped)
50g
meat broth
250g
pickled red chili pepper (cut into fine strips)
1
lard
25g
Shaoxing wine (rubbed all over the fish)
15g
vinegar (added during cooking)
40g
fine dry starch (coated all over the fish)
75g
refined vegetable oil (for frying the fish)
1500g
wet starch (for thin thickening)
50g
Instructions
1
Ingredient Preparation
Slice the cuttlefish in half lengthwise, keeping the head and back connected. Retain half of the tail on each side, remove the spine, and make 6 to 7 cross-hatch cuts on both sides of the fish body (cut depth exceeds 2/3 of the flesh thickness). Rub the Sichuan salt and Shaoxing wine all over the fish and marinate to absorb flavor. Cut the white scallion into 6cm long segments, then slice lengthwise and soak in water. Finely chop the broad bean paste and cut the pickled red chili pepper into fine strips.
2
Fry the Fish
Place a wok over high heat, add the refined vegetable oil and heat to 70% of its smoking point. Coat the entire fish with fine dry starch. Hold the fish by the tail, and use a spoon to drizzle oil over the cross-hatched cuts. Once the fish flesh curls and sets, place the fish belly against the wok and fry in the oil until golden and fully cooked. Remove and arrange on a plate.
3
Cook and Serve
Leave 25g of oil in the wok over high heat, add the lard. Add the broad bean paste, ginger, and garlic in sequence and stir-fry until fragrant. Add the meat broth, sugar, and soy sauce and bring to a boil. Thicken the sauce lightly with the wet starch. Sprinkle with scallions, then add the vinegar, stir quickly, pour the sauce over the fish, then top with white scallion strips and pickled red chili pepper strips before serving.
