Serves 2, prep time 10 minutes, cooking 10 minutes
INGREDIENTS
FOR THE SPICE PASTE
1 tbsp of freshly grated ginger
3 garlic cloves, finely chopped
2 tsp of gochujang
(Korean red chilli paste)
2 tsp of soy sauce
1 tsp of sesame oil
2 tsp of honey
1 tsp of mirin
FOR THE STIR FRY
2 tbsp of vegetable oil
1 onion, chopped
5cm piece of ginger, thinly sliced
5 spring onions, sliced
1 sweet pepper, sliced
500g of Hello Fish Mediterranean Baby Rock Octopus, trimmed and washed
TO SERVE
Ready cooked Udon noodles
Chopped coriander
Lime wedges
Order the fresh fish ingredients online at hellofish.uk.com
METHOD
Bring to the boil 700ml of water. Drop the octopus into the water for two minutes, remove and keep to one side.
Mix together the spice ingredients in a bowl.
In a wok heat the oil, when smoking add the onion, stir until softened.
Then add the ginger, pepper, spring onion and stir.
Next, add the octopus, spice paste and stir to coat for 2-3 minutes.
Finally, add the shitake mushrooms, stir for a further 2 minutes,
Serve immediately with noodles, lime wedges and chopped coriander.
