Seared Cuttlefish with Preserved Lemon, Celery, Miso Ranch and Kombu


Preparation info

  • Difficulty


  • Serves


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

I love ranch dressing. I wanted to include it on the menu at Ms G’s. Adding miso adds a more umami depth of flavour and gave me an excuse to put it on the menu. This recipe goes well with any seafood, especially raw seafood, so feel free to play around with different kinds of sashimi. The preserved lemon adds fragrance and the compressed celery adds crunch and is a classic pairing with ranch dressing. Kombu adds an extra dimension of texture.


Miso Ranch Dressing

  • 100 g ( oz) sour cream
  • 100 g ( oz) Japanese mayonnaise
  • tablespoons milk
  • tablespoons yuzu juice
  • 60 g ( oz) white miso paste
  • ½ teaspoon yuzukoshō
  • 1 tablespoon onion powder
  • ½ tablespoon garlic powder

The Rest

  • 200 g (7 oz) cleaned cuttlefish tubes
  • 1 tablespoon vegetable oil
  • 50 g ( oz) compressed celery (Essentials)
  • 1 preserved lemon, rind only
  • 10 g (¼ oz) shio kombu
  • 1 small handful of baby coriander (cilantro) leaves
  • 2 tablespoons trout roe


Miso Ranch Dressing

Whisk all the ingredients together in a bowl with a pinch of salt until well combined. Refrigerate until ready to serve.

The Rest

Lie the cuttlefish tubes flat, underside upward, and score them with lines 5 mm (¼ inch) apart. Slice into 3 cm ( inch) pieces. The end result: bite-sized pieces, each scored with parallel lines. Season with a little salt.

Add the oil to a large frying pan and heat over a high heat. When the oil is searingly hot, add the cuttlefish, scored side down. Fry for 25 seconds then carefully flip each piece over and cook for 20 seconds. The cuttlefish should be nicely caramelised on the scored side. Remove from the pan and keep warm.

To Serve

Slice the compressed celery against the grain into 2 mm (1/16 inch) pieces. Slice the preserved lemon skin into thin matchsticks. Slick a thick layer of miso ranch dressing on two separate plates. Top with the cooked cuttlefish pieces, then add some celery and strips of preserved lemon and shio kombu. Top with baby coriander leaves, then spoon some trout roe on top, and all over the plate as well.