Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 190 degrees Celsius and prepare a large roasting pan or baking sheet.

2. 2

   In a large mixing bowl, combine 2 tablespoons of minced fresh ginger, 6 cloves of minced garlic, 3 small minced shallots, 1 tablespoon of turmeric powder, 4 tablespoons of lime juice, 3 tablespoons of fish sauce, 2 tablespoons of finely chopped palm sugar, 1 teaspoon of red chili flakes, and 3 tablespoons of vegetable oil.

3. 3

   Add the 1.5 kg cleaned whole octopus to the marinade, ensuring it is thoroughly coated, and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

4. 4

   Place the marinated octopus onto the prepared roasting pan, spreading it out evenly without overcrowding, and reserve any remaining marinade.

5. 5

   Roast the octopus for 45 minutes, basting with the reserved marinade every 15 minutes, until tender and lightly charred around the edges.

6. 6

   Once cooked, remove the roasted octopus from the oven, allow it to rest for 5 minutes, then chop 0.5 cup of fresh cilantro and sprinkle it over the octopus before serving immediately with steamed rice.