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.
Preparation: 15 minutes + 2 hours marinating
Cooking: 10 minutes + 2 hours marinating
Total: 25 minutes + 2 hours marinating
Ingredients
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
Method
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.