• 1–1.5 kg octopus
  • 2 onions
  • 5 bay leaves
  • 1 garlic clove
  • 300 ml dry white wine
  • Olive oil
  • 10 fresh passion fruits
  • Asian fish sauce
  • Fresh coriander
  • Honey
  • Salt, pepper
  • 1 small red chilli
  • 2 limes


Wash the octopus well and allow it to drip-dry from a sieve. Peel the onions and slice them finely. Now sauté the onions in the olive oil until glazed and add the garlic clove (lightly pressed) and bay leaves. Add the octopus and briefly fry on all sides (approx. 1 minute) together with the other ingredients. Then deglaze with white wine and place the pan in the Combi-Steam MSLQ. Cook at Steam 100 degrees for approx. 2 hours (the octopus is done when it falls easily from the meat fork). Strain the stock, divide the octopus and allow to cool. Scrape out the passion fruits and add to the octopus stock. Bring it all to the boil and season to taste with fish sauce, salt, pepper, fresh lime juice and a little honey. Add finely chopped chilli according to personal taste. Now sear the octopus in a pan with a little fat and heat up the passion fruit sauce. Then glaze the octopus in the passion fruit sauce and garnish with fresh coriander.

Cooking level

With Preheat
2 hours | Steam setting at 100 °C