Coconut Chili Octopus Stir-Fry

Ingredients 

For the Octopus

• 1 to 1.5 lbs fresh or pre-cooked octopus, cleaned

• 2 tbsp calamansi juice (or lime juice)

• 1 tsp sea salt

• ½ tsp cracked black pepper

For the Stir-Fry

• 2 tbsp cooking oil (coconut oil preferred)

• 1 medium red onion, sliced

• 5 cloves garlic, minced

• 1 thumb-sized piece of ginger, julienned

• 2–3 bird’s eye chilies (siling labuyo), sliced

• 1 small red bell pepper, strips

• 1 cup coconut cream (kakang gata)

• 1 tbsp fish sauce

• 1 tsp brown sugar

• Fresh basil leaves or chili leaves (dahon ng sili), handful

• Optional: ½ cup pineapple tidbits for sweetness

• Salt & pepper to taste

Instructions (Nutri-Stahl Large Skillet)

1. Prep the Octopus

1. Rinse octopus thoroughly.

2. In a bowl, toss with calamansi juice, salt, and pepper.

3. Let marinate for 10–15 minutes.

2. Sear the Octopus

1. Heat the Nutri-Stahl Large Skillet on medium-high.

2. Add a thin layer of oil.

3. Sear the octopus for 1–2 minutes per side until lightly browned.

4. Remove from skillet and set aside.

3. Build the Aromatics

1. In the same skillet, add onions, garlic, ginger, and chilies.

2. Sauté until fragrant and slightly caramelized.

4. Add Coconut Cream

1. Pour in coconut cream, stirring gently.

2. Add fish sauce and brown sugar.

3. Let simmer for 3–4 minutes until slightly thickened.

5. Combine & Finish

1. Add seared octopus back into the skillet.

2. Stir in red bell peppers and pineapple (optional).

3. Simmer for 5 minutes until flavors meld and sauce thickens.

4. Add basil or chili leaves.

5. Adjust seasoning with salt and pepper.

Serving Suggestions

• Serve over steamed jasmine rice.

• Garnish with fresh chilies and a drizzle of calamansi.

• Pair with grilled vegetables or garlic sautéed kangkong.