Entree: Tuvalu – Octopus with Coconut Milk (Octopus simmered in rich coconut milk with island aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) whole octopus, cleaned
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion (about 6 oz / 170 g), thinly sliced
- 3 cloves garlic (about 9 g), minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 small red chili (about 10 g), seeded and thinly sliced (optional)
- 2 medium tomatoes (about 10 oz / 280 g), diced
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) soy sauce or fish sauce (optional, for umami)

Instructions

1. Rinse the octopus and remove beak and eyes if not already done. Place the whole octopus in a pot, cover with water, bring to a gentle simmer and cook until tender when pierced with a knife, about 35–45 minutes depending on size. Drain, let cool slightly, and cut into 1–2 inch (2.5–5 cm) pieces.
2. In a large skillet or heavy pot, heat the coconut oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Add the garlic, ginger, and chili and cook 1 minute until fragrant.
3. Stir in the diced tomatoes and cook until they begin to break down, about 4–5 minutes. Add the cooked octopus pieces and toss to coat.
4. Pour in the coconut milk and water or fish stock, bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–15 minutes to meld flavors and thicken slightly.
5. Season with lime juice, salt, pepper, and soy sauce or fish sauce if using. Taste and adjust seasoning.
6. Stir in chopped cilantro or parsley just before serving. Serve hot over steamed rice or with island starches.