- Remove the Raw Fremantle Octopus from the pouch and rinse under cold running water.
- Fill a steaming pot with water making sure that water is below the tray line, bring it to a boil over high heat.
- Line the steaming basket with Fremantle Octopus, making sure to evenly distribute to achieve even cooking.
- Reduce the heat to a simmer and insert the steaming basket into the steaming pot.
- Steam with a closed lid for about 20 minutes.
- Pierce the thickest part of the Fremantle Octopus with the help of a sharp paring knife or toothpick. If it goes through without much resistance, your Fremantle Octopus is cooked. Otherwise, cook for another 5 minutes and test again.
- Remove your Fremantle Octopus from the pot and cover until cooled down. It is possible to steam the Fremantle Octopus a day before service and keep covered in the fridge until needed.
- Char Jalapenos over your stove until they are black and blistered all over. Peel the skin.
- In a blender, blend the charred jalapenos with olive oil until pureed well. Stop to scrape down the sides of blender, as necessary. Mortar and pestle will also work well.
- Combine brown onion and juice of 2 limes in a bowl. Season with salt and allow to macerate for 10 to 15 minutes.
- Once cooled, thinly slice the Fremantle Octopus. Toss with baby cucumber, jalapeno oil and juice of 2 limes. Season with salt. Set aside to marinate.
- Toss the avocado with 1tbsp of olive oil and 1tbsp of lime juice.
- Transfer octopus, cucumber to a serving platter. Top with the avocado, macerated onions, and coriander. Garnish with sea salt and a generous drizzle of olive oil.
calculating... October 30, 2020
Fremantle Octopus Aguachile
- 2 people