To make Grilled Octopus: Set up sous vide runner in large plastic container. Add hot water (180°F). Turn sous vide to 176°F. Place octopus, duck fat, garlic and shallots in vacuum bag. Once desired temperature is reached, place octopus bag inside hot water and cook for 7-8 hours, or until tender. Once finished, place octopus in a prepared ice bath to cool immediately.
To make Lemongrass Sauce: Pulverize garlic and ginger in mortar or Japanese grinder. Place ginger, garlic, tom yum paste, lemon and lime juice and soy sauce in blender. Blend, adding oil slowly to emulsify.
To make Ginger Miso Butter: Blend together miso, clarified butter, yuzu and ginger.
To Assemble: Fry octopus tentacle to achieve a crispy skin then grill. Brush with ginger Miso Butter. Slice and plate. Dress with Lemongrass Sauce. Top with chives, sea salt, key lime and garlic chips.
Recipe by Jose Mendin, Pubbelly Group, Miami