Grilled Octopus Salad with Green Peanut Nahm Jim
Cook Time 2 hours
Servings 4
Ingredients
Freemantle octopus (should come in frozen vac pack, rinse and washed)
10 cherry tomatoes, halved
1 green papaya or green mango, julienned
¼ bunch Thai basil picked not washed
¼ bunch Coriander picked washed
Dried anchovies (Ikan Bilis) fried
For the Nahm Jim dressing
10 green banana chilli
5 cloves of garlic
1 knob peeled ginger
50g palm sugar
5 coriander roots, washed and scraped
2 tbsp peanuts
150ml fish sauce
1 cup lime juice
Salt
Extra virgin olive oil, to serve
Method
Place the octopus in a pot of simmering water and cook with the lid on for 1 hour and 30 minutes, until tender. Remove and allow to cool.
In a mortar and pestle add garlic, coriander, ginger and a pinch of salt. Pound until a smooth paste. Add chilis and peanuts. Pound until smooth. Add palm sugar, dissolve. And lime juice and fish sauce.
Should taste sweet, salty and sour.
In a small pan with oil heated to 180C, fry the dried anchovies until crispy. Remove from the pan and drain on a paper towel.
Grill or bbq the octopus coated in a drizzle of oil until warm. Chop octopus into bite-sized pieces and place in a bowl tossed with papaya, herbs, and dress with Nahm Jim.
Garnish with fried anchovies and finish with a drizzle of olive oil to serve.