Spiced Grilled Cuttlefish with Tauchiu Dip
Spiced Grilled Cuttlefish with Tauchiu Dip
Try this quick and easy seafood recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
Ingredients
  • Fish Curry Powder:
  • 1 cup Coriander seeds
  • 2 cups Dry chilli
  • 10 grams Mustard seeds
  • 10 grams Fennel seeds
  • 1 teaspoon Turmeric powder
  • 1 cup Curry leaves
  • Squid:
  • 1 Cuttlefish
  • ½ tablespoon Fish curry powder
  • Salt, to season
  • 2–3 tablespoons Cooking oil
  • Dipping Sauce:
  • 1 Shallot, diced
  • 1 Garlic, grated
  • 1 teaspoon Ginger, grated
  • 3 Red chillies, chopped
  • 3 Bird’s eye chilli, sliced
  • 1 tablespoon Light soy sauce
  • ½ tablespoon Oyster sauce
  • 1 Coriander sprig, finely chopped
  • 1 teaspoon Fish sauce
  • 1 tablespoon Calamansi juice
  • Sugar, to taste
  • 1 teaspoon Tau Chiu (Fermented yellow soybean), for garnish
Method
  1. To make the fish curry powder, toast the spices individually then let it cool. Then, grind the toasted spices until it forms a fine powder
  2. Clean the cuttlefish, cut one side of the tube to flatten out, score the body. Sprinkle the fish curry powder and salt over the squid
  3. Then, drizzle with oil and grill in the microwave until cooked, it should take about 10 to 12 minutes
  4. In a separate bowl, combine the dipping sauce ingredients except for the tau chiu, then allow to sit in the fridge for 15 minutes
  5. Scoop the cooked cuttlefish on a plate topped with tau chiu and serve alongside the dip

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