Don Signature Crab - Singapore Food Guide

Sepia con Alioli

Singapore-style Sepia con Alioli — grilled cuttlefish (sepia) served with a punchy garlic alioli, perfect for a kopitiam-style share or weekend zi char at home.

Sepia con Alioli

About this dish

Sepia con Alioli is a simple, smoky seafood plate lifted by a silky garlic mayonnaise — a tapas classic that sits comfortably at a Singapore table. Imagine ordering it at a casual rooftop bar in Tiong Bahru or sharing it family-style with beer at an East Coast gathering; the dish's briny, meaty cuttlefish and creamy alioli pair perfectly with local convivial makan culture.

This recipe is written for the typical Singapore home kitchen: you can char the cuttlefish on a heavy cast-iron pan, a grill plate, or over a gas flame in a HDB kitchen. The alioli is made the traditional way — egg yolk and oil whisked slowly into a rich, emulsified garlicky mayo — but there’s also a quick supermarket shortcut using store-bought mayonnaise if you’re short on time from a CBD lunch run.

Flavour-wise expect a firm, slightly sweet seafood texture with good char and a smoky edge, balanced by the tang and cream of the alioli. For a local twist, serve with a squeeze of calamansi or a side of sambal belacan for those who prefer chilli heat — a small nod to Singapore’s love for bold sauces and chilli padi nuances.

Ingredients

  • 500 g fresh cuttlefish (sepia), cleaned and scored
  • 1 tbsp extra virgin olive oil (for marinade)
  • 1 tsp sea salt, plus extra to finish
  • 1 tsp freshly ground black pepper
  • 2 tbsp lemon juice (about 1 lemon) plus wedges to serve
  • 4 garlic cloves, 3 crushed for alioli, 1 sliced thin for grilling (optional)
  • 1 large egg yolk (for alioli)
  • 220 ml neutral oil (light vegetable or grapeseed) for alioli, or 120 ml olive oil + 100 ml neutral oil
  • 1 tsp Dijon mustard (helps emulsify alioli)
  • 1 tsp white wine vinegar or 1 tsp sherry vinegar (for alioli)
  • 1 tbsp chopped flat-leaf parsley, plus extra for garnish
  • Pinch smoked paprika or pimentón (optional, for serving)
  • Chilli padi or sliced bird's eye chilli, to taste (optional Singapore heat)
  • Crusty bread or baguette slices to serve (optional, for soaking up alioli)
  • Microgreens or salad leaves (small side salad) — optional
  • 1 tbsp mayonnaise (optional shortcut if you prefer quicker alioli)
  • ½ tsp sugar (balances acidity, optional)

Step-by-Step Method

  1. Prepare the cuttlefish: rinse under cold water, remove any inner cartilage, and pat dry with kitchen paper. Score the flesh in a diamond pattern with a sharp knife to help it remain tender and cook evenly.
  2. Marinate briefly: toss the cuttlefish with 1 tbsp olive oil, sliced garlic (if using), 1 tsp sea salt, ½ tsp black pepper and 1 tbsp lemon juice. Let sit at room temperature for 10–15 minutes while you make the alioli.
  3. Make the alioli (traditional method): mash 3 crushed garlic cloves with a pinch of salt into a paste. In a bowl, whisk the egg yolk with Dijon mustard and vinegar. Very slowly drizzle in the 220 ml oil in a steady stream while whisking vigorously until an emulsified, thick mayonnaise forms. Finish with 1 tbsp lemon juice, taste and adjust seasoning. (Shortcut: fold 1 tbsp crushed garlic into 150 g good-quality mayonnaise and add lemon to taste.)
  4. Heat your cooking surface: get a cast-iron pan, grill pan or flat griddle smoking hot over medium-high to high heat. You want a strong sear for that charred flavour — this is your 'wok hei' equivalent for seafood.
  5. Cook the cuttlefish: place pieces on the hot pan and cook for 1.5–3 minutes per side depending on thickness — look for deep char marks and opaque flesh. Avoid overcooking; cuttlefish becomes rubbery if left too long. Total cook time ~4–6 minutes.
  6. Rest and dress: transfer to a platter, sprinkle with chopped parsley, a little smoked paprika if using, and another squeeze of lemon. Let sit 1–2 minutes so juices settle.
  7. Serve: spoon generous dollops of alioli alongside the grilled sepia, provide lemon wedges and optional sliced chilli padi or sambal on the side. Serve warm with crusty bread or steamed rice for a Singapore-style share.
  8. Leftovers and reheating: gently reheat in a hot pan for 30–60 seconds each side — avoid long reheats to prevent toughness. Alioli keeps in the fridge up to 2 days; bring to room temperature before serving.

Tips & Serving Ideas

  • Buy fresh cuttlefish from local wet markets (e.g., Tekka, Geylang Serai) or the seafood counter at NTUC FairPrice or Cold Storage; fresher pieces give sweeter, firmer flesh.
  • Score the flesh shallowly to avoid tearing but enough to allow flavour and heat to penetrate — scoring also creates attractive char patterns like you see at zi char stalls.
  • If you're nervous about raw egg in alioli, use pasteurised egg yolk or the mayonnaise shortcut (mix crushed garlic into good-quality mayo) for a safe and quick alternative.
  • When emulsifying alioli, start with a slow drizzle of oil while whisking; if it breaks, rescue with a fresh egg yolk in a clean bowl and whisk the broken mayo into it slowly.
  • For a local chilli kick, serve extra sambal belacan or sliced chilli padi on the side so guests can adjust heat to their taste — common in Singapore dining.
  • Use a very hot pan for quick searing to get smoky char without overcooking — think high heat, quick cook time, similar to achieving wok hei for meats.

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