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Asian steamed cuttlefish

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 green scud chillies, seeded if desired (but use more chillies)

  2. 2 cloves garlic, peeled

  3. 2cm piece ginger, chopped coarsely

  4. 2 coriander roots, chopped

  5. 10cm piece lemongrass (inner stalk only)

  6. 2 teaspoons white sugar

  7. 500g cleaned cuttlefish, scored and cut into 2cm x 4cm pieces

  8. 1 cup coriander leaves

  9. 1 cup Thai basil leaves

  10. 2 tablespoons lime juice

  11. 1 teaspoon white sugar

  12. 1 tablespoon fish sauce

  13. 1 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. Place chillies, garlic, ginger, coriander, coriander root, lemongrass and sugar in mortar and pestle. Pound to a coarse paste.

  2. Combine paste with cuttlefish in a medium bowl and stand 30 minutes.

  3. Place cuttlefish in a large steamer basket lined with baking paper and place over a large saucepan of boiling water. Steam 2 minutes or until just cooked through.

  4. Serve cuttlefish tossed with herbs and drizzled with combined lime juice, sugar, fish sauce and sesame oil. Serve immediately.

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