This octopus is lacquered with lots of flavour and makes you instantly travel to far away shores.
Now right of the bat I ‘ve to tell you that the perfect season for octopus is summer not now but the fishmonger highly recommended it so here it is.
I used Asian spices to create the marinade and bok choy is part of my weekly veg box grown in Belgium.
TIPS & SWAPS:
Don’t like or have bok choy, swap it for spinach leaves
Miso is a fermented bean paste, you can find it in most supermarkets these days in the Asian food section.
Mirin is Japanese rice wine which can be replaced by white wine vinegar.
Swap the red onion pickle for gherkin or capers to bring freshness .
My miso lacquered octopus with wilted bok choy
Yield 4 portions
- 1 medium size octopus, cleaned by the fishmonger, ask for the inc to use in pasta
- 1 tablespoon sesame oil
- 2 bok choy
- 2 tablespoon soy sauce
- 1 tablespoon miso paste
- 2 tablespoon honey
- 1 tablespoon mirin
- 1 red onion, sliced
- 100 ml vinegar
- To make the pickles: add to a jar the red onion and vinegar. Reserve at room temperature.
- In a different jar add the soy sauce, miso, honey & mirin and shake till combined. Taste and adjust if needed.
- Brush the octopus with the marinade and let rest at room temperature.
- In a frying pan add sesame oil and wilt the bok choy for a few minutes till soft yet still crunchy. Reserve.
- In pre-heated oven at 180 C roast the octopus for 10-15 min . Remove and brush the octopus again. Return to the oven for another 10-15 min roasting.
- To serve add to the bok choy and the roasted octopus and use the rest of the marinate to serve as a dip, add a few red onion pickles.
on www.leeksandhighheels.com by Sandra Slawinski
Created, written and photographed by Sandra Slawinski without commercial agreements. I used my metal dish from Hema, plate from Ikea and towel from Dille & Kamille.