Cuttlefish noodles with young coconut mustard sauce

This clever recipe utilises cuttlefish and young coconut cut into noodle-like strips and a spiced coconut and mustard sauce, providing a surprising but secret textural twist to this modern dish. To get the most tender cuttlefish, this dish employs a pizza oven heated to 350˚C and cooks the cuttlefish for just 3 minutes! This recipe comes from executive chef and co-owner of restaurant Ogni, Rashedul Hasan.

• serves

  2

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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Ingredients

• 2 young coconuts, flesh and coconut water reserved
• 1 tsp yellow mustard seeds, soaked for 15 minutes
• 1 Thai green chilli
• 1 tbsp mustard oil
• A pinch nigella seeds
• A pinch fennel seeds
• ½ eschallot, thinly sliced
• 1 tsp ginger garlic paste
• ¼ tsp ground turmeric
• Salt
• A pinch sugar
• ½ lime, juiced
• 2 cuttlefish tubes, cleaned
• Salmon roe, crispy curry leaves, curry leaf oil, thinly sliced spring onion, to serve

Instructions

1. In a food processor or blender, blitz 4 tablespoons of the young coconut flesh with some coconut water to make smooth paste. Drain the mustard seeds, then place into a mortar and pestle with the chilli and pound to a paste.
2. Heat the mustard oil in a small frying pan, then add the nigella and fennel seeds, followed by the eschallot and cook, stirring until translucent. Stir through the ginger garlic paste, turmeric and a pinch of salt and sugar. Cook for 2 minutes further, then remove from the heat and allow to cool. Transfer the mustard oil mixture to a small food processor with the coconut paste, mustard chilli paste and lime juice and blitz to create the sauce.
3. Heat a pizza oven (e.g. Gozney) to 350˚C. Peel the skin off the cuttlefish tube (if any). Cut from one side to create a wide strip of cuttlefish flesh. Spray both sides with oil, place on a tray and place into the pizza oven. Flip after 90 seconds. Cook for a further 90 seconds and remove. You can also cook on a hibachi grill or with a blowtorch for a similar effect.
4. Slice the cooked cuttlefish into noodle-like strips. Cut any leftover young coconut flesh into like short noodle-like strips, then combine with the cuttlefish.
5. To serve, spoon the coconut mustard sauce onto serving plates. Top with generous portions of the cuttlefish and coconut strips. Top with salmon roe, crispy curry leaves, a drizzle of curry leaf oil and a few sliced spring onions.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.