Gourmet Guerillas · Southeast Asian Fusion
Spicy Tamarind Glazed Grilled Octopus
Dive into a daring dance of flavors.
This dish whisks you to coastal shores with its smoky, spicy, and tangy essence. The tender octopus is bathed in a luscious tamarind glaze, with a whisper of chili heat dancing on your palate. It's a bold, adventurous recipe that captures the essence of gourmet dining with a guerrilla twist.
A recipe by Marco · Executive Chef · Cookbookverse Kitchen
Prep
30 min
Cook
1 hr
Serves
4
Difficulty
Advanced
Ingredients
Octopus
- 2 lbs whole octopus, cleaned
- 1 lemon, halved
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tsp salt
Tamarind Glaze
- 1/2 cup tamarind paste
- 1/4 cup honey
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp chili paste (sambal oelek)
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 lime, juiced
To Finish
- 2 tbsp vegetable oil
- 2 tbsp chopped fresh cilantro
- 1 red chili, thinly sliced
Method
- 1
Prepare the Octopus
Fill a large pot with water, adding the lemon halves, bay leaves, peppercorns, and salt. Submerge the octopus and bring to a simmer. Cook gently for 45 minutes until tender. Remove the octopus and let it cool slightly.
- 2
Make the Tamarind Glaze
In a small saucepan over medium heat, combine tamarind paste, honey, fish sauce, soy sauce, chili paste, garlic, ginger, and lime juice. Simmer for 5 minutes until thickened slightly. Adjust seasoning to taste.
- 3
Grill the Octopus
Preheat your grill or grill pan to high heat. Lightly coat the octopus with vegetable oil. Grill for 3-4 minutes on each side, achieving a charred and smoky finish.
- 4
Glaze and Serve
Brush the grilled octopus with the tamarind glaze. Slice into pieces and garnish with fresh cilantro and red chili slices to serve.
Origin story
Inspired by the vibrant street foods of Southeast Asia, this dish combines the irresistible textures of grilled octopus with the complex, multi-layered flavors of tamarind and chili. It's a celebration of boldness in both technique and taste.
