Glazed Fresh Cuttlefish
This classic Hunan dish features fresh cuttlefish scored with cross-hatch cuts and rolled, topped with a glossy glassy starch sauce. It has a bright, translucent appearance and a fresh, savory flavor.
Ingredients
fresh cuttlefish (cut into pieces about 10 cm long and 5 cm wide, score a cross-hatch at half-depth, cut the rest into hinge slices, then slice along the blade into fish-tail shapes)
300 g
salt
2 g
MSG
2 g
white pepper
1 g
cornstarch slurry (for glass-glaze)
a pinch
ginger juice
a pinch
chicken broth
to taste
clear oil
to taste
chicken oil (drizzled in just before serving)
to taste
Instructions
1
Cutting
Cut the fresh cuttlefish into pieces about 10 cm long and 5 cm wide; score a cross-hatch at half-depth on each piece, turn the rest into hinge slices, then cut along the blade into fish-tail shapes.
2
Blanching and Plating
Blanch the prepared cuttlefish slices in boiling water; as soon as they begin to curl slightly, lift them out and arrange neatly on a serving plate.
3
Saucing
Heat a wok and add clear oil, chicken broth, ginger juice, salt, MSG, and white pepper; bring to a boil, thicken with a small amount of cornstarch slurry to a clear glass-like glaze, drizzle in a touch of bright oil, pour the sauce evenly over the arranged cuttlefish, and finish with a light drizzle of chicken oil before serving.
