Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Cuttlefish and Peach Kernels

Fish and Seafood

Cuttlefish and Peach Kernels
Ingredients:
1/2 pound cuttlefish, skin and bones discarded, the cuttlefish pieces cut into half-inch squares
1 Tablespoon vegetable oil
3 Tablespoons peach kernels (these are the insides of the peach pits)
2 slices fresh ginger, peeled and slivered
1/2 teaspoon coarse salt
1 scallion, cut into one-quarter-inch pieces
Preparation:
1. Heat a wok or fry pan, and in it toss the cuttlefish pieces with the oil. Stir-fry for one minute, then add the peach kernels and ginger and half to three-quarters of a cup of boiling water. Bring this to the boil, reduce the heat, and simmer until the cuttlefish is soft. Do not overcook it.
2. Add the salt and half the scallion pieces. When the cuttlefish is done, put it in a pre-heated bowl. Then reduce the remaining liquid to two tablespoons and pour it over the cuttlefish. Put the rest of the scallions on top, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720