• 600 grams cuttlefish (cleaned, 1 pack of frozen cuttlefish)
  • 1 red pepper
  • 1 yellow pepper
  • 1/2 cabbage
  • 1 garlic clove
  • 1 scallion
  • 1 tablespoon peanut oil
  • 1/2 fish bouillon cube (dissolved in 4 tbsp hot water)
  • 1 tablespoon rice (vinegar)
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon soy sauce
  • Tagliatelli pasta (cooked)


  1. Thaw the cuttlefish in the refrigerator the day before.
  2. Once thawed, remove the tentacles.
  3. Slit open the cuttlefish along side and, using the tip of a small sharp knife, carve a diamond pattern on the inner part of each side.
  4. Dry with paper towels.
  5. Cut the peppers into long thin strips.
  6. Chop the onion, garlic, and cabbage.
  7. In a bowl, mix all the sauce ingredients and set aside.
  8. Heat the oil in a pre-seasoned wok, add the onion and garlic and sauté for 1 minute.
  9. Add the strips of pepper and sauté for 2 minutes.
  10. Add the cabbage and leave to cook until wilted.
  11. Add the cuttlefish and sauté for a few more minutes.
  12. Add the sauce previously set asid and let it cook, while stirring continuously, until it thickens and becomes clear.
  13. Serve immediately with Tagliatelli pasta.
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