Taiwanese night market cookery class Dish 4. Cuttlefish potage

Cuttlefish potage:

Chunks of cuttlefish in a thickened broth with Taiwanese BBQ sauce

Serves 4

1 large cuttlefish, rinse properly and cut into small bite size

4 leaves of Chinese cabbage. Cut to bite size. Blanch in some boiled water for 30 seconds. Strain and keep aside.

For the fish paste:

300g fresh white fish trimmings

White of 1 large egg

½ tbsp corn flour

½ tbsp rice wine

1 tsp ground white pepper

1 tsp salt

For the broth:

2 litre chicken stock

1 tbsp soy sauce

1 tbsp black Chinese vinegar

1 tsp salt

1 tsp sugar

1 tbsp corn flour

2 tbsp water

1 large egg, beaten well

1 tbsp Taiwanese BBQ sauce, “ShaCha” sauce from Bulls head.

Coriander and sesame oil for garnish

Method:

1. Use the food processor; blend the white fish trimmings, egg white, corn flour, rice wine, salt and ground white pepper into a fish paste.

2. Bring the chicken stock to boil. Coat the cuttlefish pieces with the fish paste first then drop them carefully one by one into the boiling water. The cuttlefish chunks are ready when they are floating on the surface of the stock. Remove them from the pan and keep aside for later.

3. Make a paste with 1 tbsp corn flour and 2 tbsp water.

4. Add the soy sauce, vinegar, salt, sugar, the blanched Chinese cabbage and the paste to the stock. Bring it to boil again to thicken the broth then pour the beaten egg into the broth in circle motion.

5. Add the prepared cuttlefish chunks into the broth. Stir in the Taiwanese BBQ sauce.

6. Garnish with some chopped coriander and a few drops of sesame oil. Ready to serve.