Roasted Octopus Bao Bun
Octopus is one of the oldest seafood ingredients, highly valued in ancient Mediterranean cultures. Modern Asian street food has given new life to this unique ingredient, especially when served in a soft, steamed bao bun. After pre-cooking the octopus, a quick sear ensures a crispy exterior and juicy interior. The neutral, soft bao provides the perfect contrast. The freshness of the lemon-garlic mayonnaise highlights the seafood character. As the pan-seared octopus meets the soft bao bun and fresh greens, a perfect balance of textures and flavors is created. This recipe is ideal for a special lunch or a cozy evening dinner, especially for seafood lovers.
Ingredients for this recipe
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Preparation Steps
1
Cut the pre-cooked octopus into smaller, bite-sized pieces. Thinly slice the fennel and chop the lettuce into smaller pieces. Grate or crush the garlic.
2
Heat olive oil in a skillet over medium-high heat. Sauté the octopus pieces for 3-4 minutes, until slightly browned. Add the grated garlic and cook for another 30 seconds. Tip: Do not overcook the octopus, or it will become chewy!
3
Prepare the sauce: mix the mayonnaise with lemon juice and a pinch of salt. This fresh, garlic-lemon aioli perfectly complements the octopus.
4
Steam the bao buns in a bamboo steamer or over a metal strainer with a lid. Steam for 6-8 minutes, until completely soft.
5
Once cooked, carefully open the bao buns. Place a layer of lettuce leaves and some fennel on the bottom for added freshness.
6
Place the sautéed octopus on top, then drizzle with the lemon mayonnaise. Sprinkle with black sesame seeds and microgreens.
7
Serve fresh, while the bao is soft and warm, and the octopus is juicy and flavorful. Tip: Add some lemon zest for an even more intense flavor.
