Charred octopus with desert lime nam jim (arti)

Cooking octopus is not as daunting as it sounds. It's just a matter of poaching and then charring in a pan. This recipe includes a flavourful poaching broth, and a punchy dressing to serve with the tender charred octopus.

Arti (charred octopus) Credit: Adam Liaw

• serves

  2

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Mid

Ingredients

• 1 medium octopus, cleaned and tenderised
• salt
• 2 tbsp olive oil

Desert lime nam jim dressing

• 3 garlic cloves
• 2 red long chillies
• 4 birds eye chillies
• 20 g desert limes
• 2 tbsp fish sauce
• 5 limes, juiced
• ½ tsp desert herbs
• 75 g (⅓ cup) caster sugar

Poaching broth

• ½ bunch celery
• 2 bay leaves
• 2 tbsp sea salt
• 1 onion
• 4 garlic cloves
• ½ bunch parsley
• 125 ml (1 cup) white wine

 

• Cooked sea noodles, to serve

Serves 2 as a starter

Instructions

1. Salt the octopus and stand for 10 minutes.
2. Meanwhile, for the dressing, place the garlic, chillies and desert limes in a mortar and pound with a pestle until roughly chopped. Transfer to a bowl and stir in the remaining ingredients.
3. Place all the poaching broth ingredients into a large pot with 1 litre of water. Bring to boil and simmer for 20 minutes. Add the octopus to the poaching broth and simmer gently for 30 - 40 minutes or until tender, depending on thickness. Drain and set aside.
4. Heat a cast iron pan over high heat. Add the oil, then char the octopus in the pan for 2 minutes on each side or until golden. Serve with sea noodles and desert lime nam jim dressing.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.