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 Cookin Octopus


Octopus in Spicy Soy Dressing

  • 1 small fresh octopus, cleaned and cut into small pieces
  • 1 tspn minced garlic
  • 1 tbsp grated ginger
  • 2 tbsp minced scallions
  • 1 tbsp minced jalapeños
  • ½ tspn salt
  • a few drops of sesame oil
  • 1 cup soy sauce
  • 2 cups vegetable oil
    For the garnish:
  • minced cilantro
  • chopped European cucumber
  • sliced lime


  1. Divide the octopus into four servings and place on plates.
  2. In a bowl, combine the garlic, ginger, scallions, chilies, salt, sesame oil and soy sauce.
  3. Place the vegetable oil in a saucepan and heat it until smoking. Pour the hot oil over the mixture in the bowl and immediately pour this over the octopus plates.
  4. Garnish with the cilantro, cucumber, and lime.

Cookin Octopus Recipe Index

Octopus Recipes - Octopus in Spicy Soy Dressing - Florida Marketplace 10 Piece Seafood set
Florida Marketplace 10 Piece Seafood set


Octopus Recipes - Octopus in Spicy Soy Dressing -Manhattan Ocean Club Seafood Cookbook
Manhattan Ocean Club Seafood Cookbook

 



Octopus Recipes - Octopus in Spicy Soy Dressing - Rick Stein's Complete Seafood Rick Stein's Complete Seafood ~ The ultimate fast food, fish is the home cook’s no-fuss yet sophisticated weeknight or company dinner. But often even the most nimble cooks are limited to a handful of varieties of fish and shellfish, intimidated away from others despite every fishmonger’s best attempt to dispense cooking directions. What these cooks really need is a color step-by-step guide that shows how to work with the other 90 percent of seafood that’s under the glass. Seafood cooking school proprietor Rick Stein has just the answer in this heavily photographic manual with recipes. RICK STEIN’S SEAFOOD shows in detail how to scale and gut round fish for the grill, skin and pan-fry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.