BBQ Fremantle octopus with fennel kimchi squid ink and orange

Recipe courtesy of Indiana, Greenhouse and Brendan Pratt from season 2 of Seafood Escape with Andrew Ettinghausen

(19)

Cooking difficulty: Medium

Serves: 2

Preparation:

Cooking:

Tips for Steaming

Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Tips for using ice to chill seafood

choose snow, flake or shaved ice and surround the seafood
Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.

Ingredients

For octopus

400g raw octopus, trimmed and finely sliced

1 clove of garlic, peeled and finely diced

1 shallot, peeled and finely diced

1cm knob of ginger, peeled and finely diced

1 tsp ground Szechuan pepper

2 tbl spoon canola oil

½ cup white wine

1 red chilli, julienned for garnsih

Nasturtium flowers and leaves for garnish

Squid ink dressing

2 tbl spoon dark miso glaze

1 tbl spoon squid ink

Zest and juice of half an orange

2 tbl spoon olive oil

Splash of rice vinegar

Fennel kimchi

1 head fennel, finely shaved 1 spring onion

1 apple

2 shallots, peeled

2cm knob of ginger, peeled

2 cloves garlic, peeled

1 tbl spoon Korean fermented chilli paste

1 tbl spoon dark miso paste

60g caster sugar

Splash of rice vinegar

Miso glaze

225g dark miso paste

125g caster sugar

150ml mirin

Method

For the kimchi, puree all of the ingredients except for the fennel and spring onion in an immersion blender, and pour over the shaved fennel

For the miso glaze, bring the miso, sugar and marin up to the boil in a small sauce pan and remove from the heat.

For the dressing, combine all the ingredients and whisk until a smooth consistency is obtained.

Take the octopus and add the canola oil, a little sea salt and Szechuan pepper

Heat a BBQ plate until it starts to gently smoke

Add a little oil and gently fry the shallot, garlic and ginger, being quick and careful not to let it burn

Add the shaved octopus and keep it moving on the hot plate.

After around 30-40 seconds splash the white wine onto the grill, this will create steam and finish off the cooking process.

Remove the octopus from the grill and drain on some paper towel.

Serve

Place the kimchee into the bottom of the bowl, add the octopus on top, finish with the squid ink dressing, the nasturtium flowers and red chilli.

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BBQ Fremantle octopus with fennel kimchi squid ink and orange

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BBQ Fremantle octopus with fennel kimchi squid ink and orange

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