Cuttlefish with Wasabi Coconut Sauce
1 pack Wild Caught Mini Cuttlefish
1 tbsp olive oil
2 cloves garlic, minced
1 pack Andrei’s wasabi coconut sauce
Salt & pepper to taste
Best to parboil cuttlefish. This technique is used for cuttlefish and octopus to remove
the excess “fishiness” while making it tender as well.
How to parboil: To boiling water, add 1 tbsp of cooking wine or vinegar and cuttlefish. Keep in water for 15-20 seconds then drain on paper towels until thoroughly dry.
- Pat dry the cuttlefish with paper towels until thoroughly dry.
- Heat a pan with half of the olive oil until very hot. Add the cuttlefish and cook for 3-4 minutes or until most of the moisture evaporates. Set aside in a bowl. (Note: If parboiling is done, you may skip this step)
- Heat the same pan with the rest of the olive oil and add the garlic. Cook until fragrant and add back the cuttlefish. Saute for a minute.
- Add the wasabi coconut sauce to the cuttlefish and let simmer for 2 minutes. Season with salt and pepper to taste. Enjoy!
*This recipe may be used with any of these other Wild Caught products: Whole Squid, Organic Black Tiger Shrimp Peeled, Red Snapper Fillet, Blue Mussels