Braised cuttlefish, or “红烧鮰鱼” in Chinese, is a classic Shanghai-style seafood dish that is loved by locals and visitors alike. This dish is made with fresh cuttlefish that is cooked in a flavorful sauce, resulting in a tender and succulent texture with a rich umami flavor.
The preparation of braised cuttlefish is quite simple, but the secret to a delicious dish lies in the quality of the ingredients and the seasoning. The dish is typically made by first cleaning and slicing the fresh cuttlefish, then frying it until it turns a golden brown color. The cuttlefish is then simmered in a flavorful braising liquid made of soy sauce, sugar, rice wine, ginger, and other seasonings until it becomes tender and absorbs all the flavors.
One of the hallmarks of this dish is the rich and savory sauce that the cuttlefish is cooked in. The sauce is a balance of salty, sweet, and savory flavors, with the addition of spices such as star anise and cinnamon, which adds depth and complexity to the dish.
Braised cuttlefish is a versatile dish that can be served as a main course or as a side dish. It is often paired with steamed rice, and garnished with green onions or cilantro to add a pop of color and freshness. The dish is also often enjoyed with a side of stir-fried vegetables or steamed buns.
In addition to its delicious taste, braised cuttlefish is also a nutritious dish. Cuttlefish is a low-calorie and high-protein seafood that is also rich in vitamins and minerals such as calcium, iron, and zinc. The dish is also a good source of omega-3 fatty acids, which are essential for maintaining heart health.
In summary, braised cuttlefish is a classic Shanghai-style seafood dish that is loved for its tender texture, rich umami flavor, and health benefits. Whether you are a seafood lover or just looking to try something new, this dish is definitely worth a try.
