1. Ingredients:
- Big cuttlefish: 2
- Half lean and half meat: 100g
- “Thac lac” fish: 100g
- Scallion: 3
- Garlic cloves: 5
- Fish sauce, soy sauce, sugar, pepper, 5 spices
2. Instructions:
– Clean the cuttlefish well and drain
– Clean and skin the half lean and half meat, chop well, then mix with “Thac lac” fish + onion + garlic cloves, chop again until fine. Season it with salt + pepper + glutamate.
– Stuff this mixture in the belly of the cuttlefish and fasten the trunks to the head of it with bamboo sticks. Before frying, use the point of the knife to jab on the trunk of the cuttlefish in order that it is not broken when frying.
– Dissolve 1 spoon of fish sauce + 2 spoons of soy sauce + 1 teaspoon of sugar + 1/8 teaspoon of 5 spices, drop the cuttlefish into marinate.
– Heat the pan, pour in 5 spoons of oil, when the oil is heated, drop the cuttlefish into fry, turn it regularly to make the cuttlefish well cooked, pour the marinated water in + 1 cup of coconut juice. Reduce the fire to simmer, taste to your taste. When the sauce in the pan is nearly evaporated, remove the pan.
Cut the cuttlefish into slices and place on the plate, garnish like the shape of cuttlefish then pour the sauce on. Sprinkle coriander and pepper on.
