Seafood Recipes

Chargrilled OctopusSalad

Chargrilled octopus tossed with cucumber, capsicum, snow pea sprouts and mint in a kecap manis and lime marinade.

Chargrilled Octopus Salad
4 People
Serves
20 Mins
Prep Time
5 Mins
Cook Time
Medium
Difficulty
Mediterranean
Cuisine
ABOUT THIS

About This Recipe

Learn how to make a vibrant chargrilled octopus salad, combining tender octopus with fresh, zesty flavours. Perfect for any occasion, this dish features charred octopus paired with crisp greens and a tangy dressing, creating a restaurant-quality meal at home. Ideal for entertaining or a quick gourmet dinner, it’s easy to prepare and guaranteed to impress. Pearl Seafoods ensures premium-quality octopus for the best results in your cooking. Follow this recipe and enjoy delicious seafood. Order premium octopus online from Pearl Seafoods, delivering across Sydney.

Ingredients

  1. 800g–1 kg octopus, cleaned
  2. 1 Lebanese cucumber, thinly sliced
  3. 1 red capsicum, thinly sliced
  4. 1 cup snow pea sprouts
  5. ½ cup fresh mint leaves
  6. 1 small red chilli, finely sliced
  7. 2 cloves garlic, minced
  8. 1 tsp grated fresh ginger
  9. 1 shallot, finely sliced
  10. 2 tbsp kecap manis (sweet soy sauce)
  11. 1 tbsp lime juice
  12. 2 tbsp olive oil
  13. Salt and freshly ground black pepper, to taste

Method

  1. In a large bowl, mix the cucumber, capsicum, snow pea sprouts, and mint leaves. Set aside while preparing the other ingredients.
  2. In a separate bowl, combine the chilli, garlic, ginger, shallot, kecap manis, and 1 tablespoon of olive oil. Add the octopus and toss to ensure it's well coated with the marinade.
  3. Preheat a barbecue chargrill plate or char-grill pan to very high heat. Drain the octopus, keeping the marinade aside, and brush lightly with the remaining olive oil. Chargrill the octopus, turning frequently, for 2-3 minutes or until lightly charred and cooked through. Meanwhile, bring the reserved marinade to the boil in a small saucepan for 1-2 minutes.
  4. Toss the chargrilled octopus through the boiled marinade to coat, then combine with the prepared salad and lime juice. Toss gently to mix and serve immediately.
From Our Kitchen

Chef's Tip

For beautifully tender chargrilled octopus, cook it quickly over very high heat so it develops a light caramelised edge while staying soft and juicy inside. The kecap manis creates a glossy sweet savoury coating that pairs perfectly with the fresh crunch of cucumber, sprouts, and mint. Toss the salad only just before serving so the greens stay crisp and vibrant, while the warm octopus slightly softens the herbs and releases their aroma for a perfectly balanced dish.

FEATURED

Featured Product

Frozen baby octopus arranged on black slate with crushed ice and lemon

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1kg

Tender baby octopus, flash-frozen to keep it sweet and clean-tasting,...

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NUTRITION

Nutrition Per Serving

  • Calories 335 kcal
  • Total Fat 14.0 g
  • Total Carbohydrate 14.0 g
  • Protein 38.0 g
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