CUTTLEFISH FILLET (Adobong Pugita)

Cuttlefish are closely related to squid but is different in taste.  It can be used interchangeably but generally, cuttlefish are the most flavorsome in my opinion. Although it is more fishy and salty, so I watch out for how much salt I put in it. Cuttlefish is a low-fat and low cholesterol seafood,  it’s just what I want. I bought his package frozen from the Asian market, wild caught from Vietnam. I still wished to find fresh ones but I am happy with this! My kids loved it. 

Note: I used 3 packages of cuttlefish in this picture taken because this is going to a party, that is why there is plenty in the dish. One package feeds 4-5 people with rice.

INGREDIENTS:

• 1 package cuttlefish fillet
• 2 tbsp extra virgin olive oil
• 3 cloves minced fresh garlic
• 1/2 small onions
• 2 whole thumb size fresh ginger
• 1 diced tomatoes
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp low sodium soy sauce
• 1 tsp vinegar or lemon juice
• 1 tbsp brown sugar
• 1 whole dried bay leaf
• sea salt and black pepper to taste
• green onions and olive oil for garnish

INSTRUCTIONS:

• Add olive oil in a heated skillet garlic, onion and ginger.
• Saute until a little brown.
• Add tomatoes and bay leaf. Stir until tomatoes gets soft.
• Combine cuttlefish fillet.
• Add oyster sauce, soy sauce, vinegar or lemon juice, brown sugar and sesame oil. Stir well.
• Cook on high heat for 15-20 minutes uncovered, stirring occasionally in between to distribute the flavor evenly.
• Cook until juice runs out and add green onions.
• Drizzle with olive oil(optional)

 

Serve with steam rice. Enjoy!