Ingredients
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1,2 - 1,5 kg octopus
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1 red chilli pepper, sliced
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2 tablespoon soy sauce
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½ cup semi-sweet red wine
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1 teaspoon grated ginger
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1 tablespoon sesame oil
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Ingredients for the purée:
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4 carrots, peeled and sliced
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2 sweet red peppers, diced
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1/3 cup coconut mil
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½ teaspoon salt
Instructions
Purchase the octopus from a Blue Island Fish Market
Cut off the tentacles one by one and cut the head into four pieces. Put the wine, soy sauce, sesame oil, ginger, chilli into a non-stick baking tray and stir with a fork. Next, put in the octopus and cover with baking paper and aluminium foil.
Bake at 180 degrees Celsius for 1 hour 15 minutes. Then uncover the baking tray and bake for another 10 minutes.
At the same time, put the carrots, red peppers, and salt into a pan and cover with water. Boil on a medium to high heat until soft. Once cooked, place in a blender and add the coconut milk. Blend until smooth.
Serve with the octopus.
From Chef Noel Christo Bassil
