Grilled Octopus Salad with Green Peanut Nahm Jim

Cook Time 2 hours

Servings 4


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


Extra virgin olive oil, to serve


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.


Grilled Octopus with Cherry Tomatoes


Grilled Mango Cheeks