Preparation

10 minutes
Cooking

30 minutes
Difficulty

Easy

Steamed octopus with ginger is delicious, chewy, and rich in flavor, promising to be a favorite dish for the whole family. Get into the kitchen with TasteVN to make this simple yet attractive steamed dish right away!

Quick view hide

1 Prepare the octopus

2 Prepare the remaining ingredients

3 Marinate the octopus

4 Make the dipping sauce

5 Steam the octopus

6 Final Product

Ingredients for Steamed Octopus with Ginger For 3 people

Octopus 500 gr Ginger 100 gr Shallots 2 bulbs Garlic 4 cloves Lemongrass 4 stalks Chili 1 piece Green onions 5 stalks Fish sauce 5 tablespoons Lemon juice 2 teaspoons Common seasonings a little (sugar/ pepper/ seasoning powder/ monosodium glutamate) Cooking oil 2 tablespoons

How to choose fresh and delicious octopus

For live octopus: You should choose those with clear eyes, moving quickly and flexibly. Do not buy those that move slowly and have dull eyes.
For frozen octopus: You should choose those with a natural brown-gray color, not too dark or too light. In addition, freshly frozen octopus will have bright white flesh, smooth skin, and will not be swollen.
Do not choose octopus with mushy, non-elastic flesh, slimy, or with a foul smell, strange colors, dark spots, or pale green.

See details: How to choose fresh and delicious octopus

Ingredients for steamed octopus with ginger

How to prepare Steamed Octopus with Ginger

1
Prepare the octopus

After buying the octopus, cut off the beak, eyes, and belly, and wash it thoroughly with water.
How to prepare octopus without a fishy smell
- Wash the octopus briefly with water, separate the tentacles from the body, then use a knife to cut the head of the octopus in half.
- After cutting the head of the octopus, remove all the internal organs, then wash the octopus with water mixed with vinegar, alcohol, or crushed ginger to eliminate the fishy smell. Finally, rinse it again with clean water.
2

Prepare the remaining ingredients

Chop 1 shallot, 2 cloves of garlic, chili, and 50g of ginger finely. Slice 1 onion, 2 cloves of garlic, and the remaining 50g of ginger thinly.

Wash the green onions, smash the lemongrass, then cut it into pieces about 2 finger joints long.
3

Marinate the octopus

Marinate the octopus with shallots, 1 clove of minced garlic, and minced ginger, 1/3 teaspoon of salt, 1/3 teaspoon of monosodium glutamate, 1/3 teaspoon of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of ground pepper, 1 tablespoon of fish sauce, mix well and let the octopus absorb the seasoning for about 20 – 30 minutes.
4

Make the dipping sauce

Mix together 4 tablespoons of water, 4 tablespoons of fish sauce, 1/2 teaspoon of monosodium glutamate, 5 teaspoons of sugar, 1 minced garlic clove, minced chili, and add 2 teaspoons of lemon juice, then stir well.
5

Steam the octopus

Heat a pan on the stove and add 2 tablespoons of cooking oil, when the oil is hot, add lemongrass to sauté for about 1 minute, then add the garlic, shallots, and sliced ginger to sauté for about 2 minutes.

Next, add the octopus and stir well, cover the pan and steam for about 3 – 4 minutes, then add chopped green onions, stir briefly, and turn off the heat.

Tip: Time the octopus cooking just right; if left too long, the octopus will become tough and lose its flavor.
6

Final Product

The octopus is steamed just right, sweet and crunchy, infused with a sour and spicy flavor, served with a rich dipping sauce, all creating an appealing meal that is not too difficult to prepare.