Cuttlefish with Wasabi Coconut Sauce

20 mins

2-3 servings


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

Cooking Tip

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.


  1. Pat dry the cuttlefish with paper towels until thoroughly dry.
  2. 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)
  3. 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.
  4. 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