Braised cuttlefish salad with Sichuan pepper dressing

Hutong Braised cuttlefish salad


  • 500g Baby cuttlefish fillet

For the braising liquor:

  • 700ml water
  • 15g Sichuan pepper
  • 10g dried chilli
  • 1 star anise
  • 15g fresh ginger
  • 15g spring onion, chopped

For the dressing:

  • 1tsp Sichuan pepper oil
  • 1tsp sesame oil
  • 1g salt
  • 2g sugar
  • 10g fresh coriander
  • 5g spring onion, sliced

In a deep-sided pan, bring the water to the boil and add the cuttlefish and the braising liquor ingredients. Leave to boil for five minutes then remove from the heat, cover and leave to stand for twenty minutes.

Remove the cuttlefish from the pan and using a very sharp knife, slice very thinly. Pile the slices on a serving dish.

Mix together all the dressing ingredients until the sugar and salt have dissolved. Drizzle all over the cuttlefish and serve.

Recipe courtesy of chef Bing Lau from Hutong.

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