Red-braised Cuttlefish

Name: Red-braised Cuttlefish
Yield: Serves 6 with 3 Other Dishes
Cuisine: China
Ingredients: 1.5 ml (¼ tsp) salt; 170 g (6 oz) pork, leg or other joint, cut into 3 mm (⅛ in) thick slices; 5 ml (1 tsp) Shaoxing wine or medium dry sherry; 45 ml (3 tbsp) peanut or vegetable oil; 7.5 ml (1½ tsp) sugar; 5 ml (1 tsp) thick or dark soy sauce; 1 knob ginger, 1 cm (½ in), peeled and bruised; 2.5 ml (½ tsp) tapioca or potato flour; 100 ml (4 fl oz/½ cup chicken) stock; 1 cuttlefish, 1.2 kilos (2½ lb), after cleaning, about 675 g (1½ lb); 6 turns peppermill; 30 ml (2 tbsp) finely chopped ginger; 4–5 large spring onions, trimmed and cut into 4 cm (1½ in) sections, white and green parts separated; 30 ml (2 tbsp) Shaoxing wine or medium dry sherry; 2 cakes (each about 3 cm/1¼ in square) red bean curd cheese, mashed

Preparation info

Serves
6
with 3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

This rich Shanghai dish does our appetite proud in the cold winter, with the strong flavour of the red bean curd cheese mellowed by the Shaoxing wine and sugar.

Ingredients

1 cuttlefish, 1.2 kilos (2½ lb), after cleaning, about 675 g (<

Asia
China
Shanghai
Fish course
Winter

Method

Ask your fishmonger to clean the cuttlefish for you. But if you have to do it yourself, use a sharp knife to slit open the body, remove the viscera and bones with your hands. Wash off the ink. Cut into rectangular pieces about 2×3.5 cm (¾ × 1½<