Mango Cuttlefish – a delicious recipe with cuttlefish, sesame oil, salt, ground black pepper, green onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Clean and pat dry the cuttlefish and rub with sesame oil, salt and pepper.
2
Drizzle cooking oil on a grill pan. When the pan is hot enough, grill the cuttlefish in high heat, presentation side down, for 4 to 5 minutes, turn once. Transfer to a plate and cover loosely with foil.
3
In a saucepan over medium heat, warm the cooking oil. Add the shallot and the garlic, cook, stirr often, until the shallot is translucent and the garlic is lightly browned, about 2 minutes. Add the mango juice and the stock, cook until the sauce is thicken. Add green onion and the diced mango (optional). Season the sauce with salt and black pepper. You can also add a few drops of lemon juice to enchance the flavor of the dish.
4
Gently pour the sauce to the cuttlefish. Serve.
60
kcal
Calories
4
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 whole cuttlefish, 1 tablespoon sesame oil, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and more.
Yes, Mango Cuttlefish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
