Cantonese / Hong Kong Rice Plate Recipe
Marinated Cuttlefish on Rice
Marinated cuttlefish on rice is a Cantonese-style rice plate using soy-marinated cuttlefish or squid over steamed rice.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese / Hong Kong Rice Plate |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 1 lb cuttlefish or squid, cleaned
- 2 cups cooked rice
- 2 slices ginger
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 cup stock or water
- Scallions
- Greens for serving
Method
- Score and cut cuttlefish or squid.
- Simmer soy sauces, sugar, ginger, sesame oil, and stock.
- Add cuttlefish and cook briefly until just tender.
- Reduce sauce lightly.
- Serve over rice with greens.
- Finish with scallions.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.