Navigation Menu

Freo Octopus

Story: Freo Octopus
Episode: 5
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.

Octopus Congee

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
kelp oil
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.

For more information: