aromatic low fat seafood recipe


  • 1kg cleaned baby octopus

  • 2 teaspoons peanut oil

  • 2 teaspoons sesame oil

  • 2 cloves crushed garlic

  • 2 fresh small red thai chillies, thinly sliced

  • 6 green onions, cut into 2cm lengths

  • .25 cup firmly packed fresh basil leaves

  • 400g tat soi

  • 2 tablespoons grated palm sugar

  • .25 cup (60ml) fish sauce

  • 1 tablespoon kecap manis

  • .75 cup loosely packed fresh corriander


  • 1.

    Cut each octopus in half lengthways

  • 2.

    Heat peanut oil in wok: stir fry garlic, chilli and capsicum until capsicum is just tender

  • 3.

    Return octopus to wok with onion, basil, tat soi, sugar and sauces, stir fry until tat soi just wilts. remove from heat; stir in corriander

  • 4.

    Serve with jasmine rice


for a sweeter taste add extra kecap manis during the cooking process.

14.5g carbohydrates
7.7g total fat (1.3g saturated fat)
1229kj (294 cal)
41.3g protein

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