Asian Octopus

Serves: 6
Preparation: 15 minutes + 2 hours marinating
Cooking: 10 minutes + 2 hours marinating
Total: 25 minutes + 2 hours marinating


⅓ cup fish sauce

2 Tbsp vegetable oil

2 Tbsp lime juice

2 Tbsp grated palm sugar or brown sugar

1 long red chilli, deseeded, finely chopped

1 bunch coriander

2 cloves garlic, crushed

2cm piece ginger, peeled, finely grated

½ tsp ground white pepper

1kg baby octopus, cleaned

Extra 1 Tbsp vegetable oil

Lime cheeks, to serve


Combine fish sauce, oil, lime juice, sugar and chilli in a medium bowl.

Wash coriander roots well and finely chop, reserving sprigs. Add roots to sauce mixture with garlic, ginger and pepper. Stir until well combined.

Pour ½ the sauce into a large ceramic dish. Add octopus and toss to combine. Cover and refrigerate for 2 hours.

Preheat barbecue hotplate to high. Spread extra oil over hotplate. Add octopus and cook for 3-4 minutes on each side or until just cooked.

Finely chop ½ the coriander sprigs and add to remaining sauce. Stir until well combined.

Transfer octopus to a serving platter and drizzle over ½ the sauce. Top with remaining coriander and serve with lime cheeks and remaining sauce.