Chili Garlic Baby Octopus Food

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GINGER GARLIC SCALLION CILANTRO WOKED BABY OCTOPUS AND SEPIA



Ginger Garlic Scallion Cilantro Woked Baby Octopus and Sepia image

Make and share this Ginger Garlic Scallion Cilantro Woked Baby Octopus and Sepia recipe from Food.com.

Provided by Monzeeki

Categories     < 60 Mins

Time 40m

Yield 4-6 people

Number Of Ingredients 10

1 piece octopus
3 inches fresh ginger
4 garlic cloves
1 bunch scallion
1 cup cilantro
1/4 cup soy sauce
1 lemon
1 tablespoon sesame oil
1 tablespoon canola oil
1 cup rice

Steps:

  • Boil water in large pot and drop 3 pieces in the water and boil covered for 15 -18 minutes Then remove from water to test tenderness. Should be tender with a nice texture. Not too soft. Let cool and remove beak (round hard eyeball looking thing in the middle of the body) Slice up into 1 inch pieces including the head.
  • Remove Beak from sepia by squeezing it with your fingers till it pops out. Cut sepai in 1 inch cubes or diamond shape. Set aside.
  • Slice 3 inches of fresh ginger, peel skin and slice into small dice. Slice up 4 garlic cloves. Cut 1 bunch scallions in slivers on diagonal. Cut and chop half cup cilantro for garnish.
  • Heat wok (or large frying pan if Wok is not available). Add 1 table spn sesame oil and 1 tablespoon canola oil and fry ginger until it starts to turn a bit brown, 3-5 minutes. Add garlic and cook for 3 minutes.
  • Toss on Octopus and try to get a sear on them for 4-6 minutes. Add Sepia and mix together for 2-3 minutes. Add Scallion and quarter cup low sodium soy sauce. Add 80% of cilantro and turn off heat. Taste and Plate.
  • Add remaining Cilantro and half a lemon and serve with jasmine, white or brown rice.

Nutrition Facts : Calories 271.3, Fat 7.4, SaturatedFat 0.8, Sodium 1015.8, Carbohydrate 45.5, Fiber 2.6, Sugar 1.8, Protein 6.4

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