Story: Freo Octopus
Presenter: Georgia Moore
Air Date: 19 September 2021
Georgia Moore joins award-winning Chef, Ben Ing , in the kitchen as he re-creates a family loved recipe with a WA twist!
- Fremantle Octopus is the world’s largest and leading MSC certified, vertically integrated Octopus Fishing, Processing, Production, Distribution, and Export company.
- Established more than 20 years ago, Fremantle Octopus has been the driving force in creating the sustainable Octopus fishery in Western Australia and is known today as a global leader in the sustainable Octopus fishing industry.
- Fremantle Octopus is a menu mainstay at some of the world’s top restaurants, due to its large tentacles, almost lobster-sweet taste, and the tenderness of its protein when eaten.
- The species of Octopus (Western Rock Octopus) Fremantle Octopus sourced from the clear pristine waters of Western Australia, can’t be found anywhere else in the world.
1⁄2 Maldon kosher salt
2 scallions thinly sliced on an angle
1/2 thumb sized piece ginger, peeled and julienned
100 grams sushi rice, soaked overnight and drained
50 grams jasmine rice, soaked overnight and drained
1, 2x2 cm piece of kombu
Half a century duck egg
3 tablespoons dried scallops, soaked for 1 hour and shredded
1.5 tablespoons dried porcini mushrooms, soaked for 1 hour and shredded 2.35 litres chicken stock
- In a large bowl, coat both types of rice with the oil and toss with the 1⁄2 teaspoon salt. Add the century egg and, using your hands, crush and massage the century egg into the rice.
- In a medium stockpot, bring the chicken stock to a rigorous boil over high. Add the rice mixture and kombu, and bring the saucepan back to a boil. Stir for the first 5 - 15 minutes to make sure it doesn’t burn. Add the soaked scallops and porcini and maintain the congee at a simmer. Cook, stirring occasionally, until the rice has disintegrated, and the porridge has emulsified, about 45 - 60 minutes.
- Portion the cooked octopus and congee among bowls and garnish with the sliced scallion, julienned ginger, chilli oil, kelp oil and an end piece of an octopus tentacle.
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