You are cooking: Steamed Fremantle Octopus in Light Vegetable Broth
calculating... October 9, 2020

Steamed Fremantle Octopus in Light Vegetable Broth

  • 2 people
  • 20mins
  • 2hrs


  1. Remove the Raw Fremantle Octopus from the pouch and rinse under cold running water.
  2. Fill a steaming pot with water making sure that water is below the tray line, bring it to a boil over high heat.
  3. Line the steaming basket with Fremantle Octopus, making sure to evenly distribute to achieve even cooking.
  4. Reduce the heat to a simmer and insert the steaming basket into the steaming pot. Steam with a closed lid for about 20 minutes.
  5. 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.
  6. 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.
  7. Combine onion, carrot, celery, and ginger in a medium pot and fill with water about 2 cm above the vegetables. Bring it to boil over high heat, reduce to a simmer and cook for about 15 minutes. 
  8. The vegetables should be fully softened and have released their flavor into your broth. Strain and keep the stock warm.
  9. In the meantime, bring another pot of water to a rolling boil and season lightly with salt. Blanch the bok choy, mushroom, and refresh under cold water.
  10. As a final step turn down your pot to a simmer and refresh your steamed Fremantle Octopus for about 1-2 minutes. Remove and slice to bite site pieces
  11. Plate your bok choy, mushroom, soybean sprout, Fremantle Octopus into a deep dish. Pour your broth over the plate and garnish with sesame oil, chili oil and soy sauce.
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  • 250g Raw Fremantle Octopus, defrosted
  • 1 large Onion, roughly chopped
  • 1 medium Carrot, roughly chopped
  • ½ stalk Celery, roughly chopped
  • 1cm Ginger, sliced
  • 2 large White Mushroom
  • ½ bn Bok Choy
  • ½ cup Soybean Sprout
  • 1tsp Sesame Oil
  • 1tsp Chili Oil, optional
  • Soy Sauce, to taste

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