Well first you cut off the head then cut away the bottom of the cuttlefish carefully so you don't break the ink sac. Toss the upper part with the skeleton and all the innards as it is unlikely you will get anything out of it. The head, you dry with a paper towel then freeze for bait, if you fish with bait. Now take the lower section that you cut out and peel away the skin. It will come off in layers, try to get 3-4 layers off. Hint, it's much easier if the meat is dry, so put it between some paper towels for a couple of minutes. Once you have the skin off, place it on a cutting board, cover with glad wrap and tenderise. Cut it into the desired size, and marinade for a couple of hours.

I use ginger (normally grated - but in the pic it's in slices so that it's easier for the kids to pick out), chopped garlic, light soy sauce, Chinese wine, sesame oil, tad of sugar and salt.

Steam for an hour and serve hot.