serves
8
prep
30 minutes
cook
5 minutes
difficulty
Mid
serves
8
people
preparation
30
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
- 1 kg octopus, tenderised (see note)
- 80 ml (⅓ cup) extra-virgin olive oil
- 2 tbsp lime juice
- salt and freshly ground black pepper, to taste
Asian slaw
- ½ small Chinese cabbage (wombok), finely shredded
- 2 Lebanese cucumbers, sliced
- 2 carrots, finely sliced
- good handful coriander leaves, washed
- 1 long red chilli, finely sliced
- 1 long green chilli, finely sliced
- 1 tbsp lime juice
- 1 tsp sugar
- 1-2 tbsp fish sauce
Marinating time 30 minutes
Instructions
Cut the octopus into 4-5 cm long strips. Place the olive oil, lime juice, salt and pepper in a bowl, add the octopus and marinate for at least 30 minutes or cover and refrigerate for up to 1 day.
To make the Asian slaw, combine the cabbage, cucumber, carrot, coriander and chilli in a large bowl. Whisk together the lime juice and sugar until dissolved, then add just enough fish sauce to make it slightly salty and interesting. Pour the dressing over the slaw just before serving and toss to combine well.
When ready to eat, preheat a chargrill or barbecue hot plate to high. Grill the octopus until golden on all sides. Remember that it is already cooked, so you just want to colour the meat. Serve with the slaw and a glass of beer or Gewürztraminer.
Note
• Octopus for this kind of dish is best tenderised well before cooking. If they’re small, freezing can be enough. But large octopus are best simmered in a slightly salty fish broth for about 40 minutes or until tender.
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.
