Stuffed squid with savoy cabbage rolls and plum sauce

Ingredients for 4 servings:

• 4 medium-sized squid(s) (cuttlefish) whole, ready to cook (approx. 100g each)
• 4 small savoy cabbage leaves (or pointed cabbage, white cabbage…)
• 300 g prawn(s), peeled; without intestines
• ½ lime(s), squeezed
• 1 tbsp fish sauce
• 4 tbsp soy sauce, light
• 150 g redfish fillet(s)
• 100 ml cream, ice cold
• Oil, peanut oil for the mold and for drizzling
• 1 tbsp tamarind paste
• 4 tbsp plum jam
• 1 tbsp fish sauce, for the sauce
• 1 tbsp soy sauce, for the sauce
• 100 ml stock (lobster stock)
• 100 g peanuts
• 1 mango(s), cut into wedges or pieces
• some ginger, chopped
• n. B. Coriander puree from the jar
• e.g. tamarind paste
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a recipe for the combi steamer

Wash the shrimp, pat dry, and chop finely. Marinate with lime juice, fish sauce, and 2 tablespoons of soy sauce for about 30 minutes. Wash and dry the fish fillet, then cut into pieces. Puree in a blender with the cream and a little salt. Drain the shrimp and fold into the fish stuffing. Wash and dry the cuttlefish. Cut the tentacles into small pieces. Briefly blanch the savoy cabbage leaves and flatten the stalks. Fill the cuttlefish tubes with about half of the fish stuffing, seal with toothpicks. Mix the other half with the chopped tentacles, spread it on the savoy cabbage leaves, and form into rolls. Grease a perforated cooking container with peanut oil. Mix a little peanut oil with 2 tablespoons of soy sauce. Place the stuffed squid and savoy cabbage rolls in the cooking container and brush with the oil and soy sauce mixture. Cook in a steam oven: 150°C – 85% humidity – 15 min 190°C – 50% humidity – 10 min Meanwhile, roast the peanuts in a pan, add a little oil, and sauté the ginger. Set aside. Mix the tamarind paste, plum jam, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and lobster stock and bring to a boil briefly. Sprinkle the squid and savoy cabbage rolls with the peanut-ginger mixture and serve with the plum sauce and mango pieces. Serve with tamarind chutney and coriander puree, if desired.