Char-grilled Octopus with John's Special Marinade - Chef Recipe by John T. Bailey

Ingredients

900g (approximate 2 whole) tumbled and cooked TOP fish octopus
20mL canola oil (for the BBQ only)

Marinade:

15g palm sugar
1/4 tsp shrimp paste
2 Tbs hot water
1 Tbs thai fish sauce
1/2 stick lemon grass, finely sliced
1 clove garlic, chopped
1 tsp kaffir lime zest or leaf (leaf finely sliced)
1 tsp ginger, grated
50mL light soy sauce
1 star anise, ground

Method

Melt palm sugar and shrimp paste in the hot water in a small bowl, whisking until all dissolved, add the remainder of the ingredients and whisk together, transfer to a large bowl (big enough to accommodate the octopus) put in octopus, cover and marinade overnight in the fridge.

Next day heat the BBQ to medium hot, drizzle a little oil on the flat plate and sear off the marinated octopus, turning frequently, occasionally move the octopus to the open bars to char and add a smoky flavor.

Once cooked cut each octopus in half per serve or cut further for other applications.

Serve with your favorite dipping sauce or aioli.

Equipment

BBQ

Credits: Recipes from the book Tasmania’s Cradle Coast Pantry by Philip Kuruvita and John T. Bailey, published by Philip Kuruvita Photography.

Photo Credits: Recipes from the book Tasmania’s Cradle Coast Pantry by Philip Kuruvita and John T. Bailey, published by Philip Kuruvita Photography.