Jumat, 13 Agustus 2010

Bluefin: Resto Jepang Pilihan di Kuta Square


Bondan Winarno - detikFood
Jakarta - Selama ini, bila ditanya referensi tentang restoran Jepang di kawasan Kuta-Legian, jawab saya selalu sama: Take di Jalan Patih Jelantik. Tetapi, itu sebelum saya 'menemukan' Bluefin, tidak jauh dari Kuta Square, bersebelahan dengan Arena, sebuah cafe bar yang sangat populer. Sekarang, bila ditanya, saya selalu menyebutkan Bluefin lebih dulu, baru Take.
   
Penampilan Bluefin mencerminkan positioning-nya sebagai restoran modern yang manyajikan sajian fusion berfokus Jepang. Dinding kaca yang merupakan wine chiller - dengan ratusan botol wine berjejer-jejer di dalamnya - meneguhkan posisi itu. Artinya, di sini tidak hanya bersantap dengan dampingan sake, melainkan juga wine.
   
Di buku menu-nya juga tercantum definisi fusion, yaitu: 1). A merging of diverse, distinct or separate elements into a unified whole, 2). A combination of two different styles. Ini tentunya untuk memudahkan orang memahami karakter sajian Bluefin.
   
Di bagian appetizers, kesan fusion itu langsung tampak dari berbagai tawaran ini: korean hot plate, salmon carpaccio, salmon tataki, ebi gyoza, roast duck breast, camembert + garlic bread. Harga antara Rp 34 - 65 ribu.
   
Sup-nya juga fusion, seperti: kimchi seafood, araziro, seafood veloute, korean seafood soup, dan mixed mushroom sauce, dengan harga antara Rp 35 - 52 ribu.
   
Sekalipun saya sangat suka salad rumput laut (wakame) yang khas Jepang, harus saya sukai bahwa saya sangat menyukai sajian salad Bluefin dengan sentuhan fusion. Favorit saya adalah duck salad (Rp 45 ribu) - yaitu beberapa iris tebal duck confit yang empuk di atas serpihan berbagai jenis lettuce, dengan saus wijen yang harum dan gurih, ditaburi kacang mede, serta dihias dengan beberapa iris jeruk dan telur burung puyuh rebus. Sajian salad lainnya adalah: salmon salad, crab salad, dan lobster salad. Yang terakhir ini paling mahal, Rp 210 ribu, karena disajikan dengan seekor lobster utuh.
Pengelompokan appetizer, soup, salad, dan main course pun bukan sesuatu yang lumrah dalam kuliner Jepang, melainkan diadopsi dari konsep Barat. Pilihan wine yang cukup luas juga akomodatif untuk menu yang ditawarkan.
   
Untuk makanan utama, buku menu-nya yang setebal 30 halaman itu menawarkan pilihan yang sangat luas, dibagi dalam berbagai kelompok: yakimono, agemono, nigiri sushi, temaki (hand-roll sushi), gunkan (gun-bot sushi), funamori sashimi, makimono (sushi yang dibungkus nori), fusion roll, donburi, robatayaki, grilled items (antara lain wagyu steak yang dibandrol Rp 400 ribu), dan berbagai pilihan soba/udon/ramen. 
   
Singkat kata, kalau mau memberi kejutan bagi si jantung hati, atau memberi impresi kepada rekan bisnis, Bluefin adalah tempat fine dining yang cozy dan sajian yang mak nyuss! Jangan lewatkan. (Bondan Winarno)

Bluefin
Japanese Fusion and Lounge
Jl. Kartika Plaza, Kuta  
(lantai dasar Hotel Ramayana)
0361 764100
www.rama-restaurants-bali.com
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Selasa, 10 Agustus 2010

Baked & Grilled Wahoo


dients

 Ingredient :

3lbs. of wahoo

1 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon lime juice

1/2 cup pickle relish

2 tablespoons chopped chives


 
Directions :

Mix mayonnaise, lemon and lime juice, pickle relish, and chives. Coat the fish all over with this mixture. Wrap fish in aluminum foil. Bake for 1/2 hour in oven preheated to 350 degrees F. If fish does not appear to be thoroughly cooked after 1/2 hour, bake for another 10 minutes.


 
Simple Grilled Wahoo

Ingredients

4 wahoo steaks

1 tablespoon olive oil

1/2 tablespoon lime juice

1 tablespoon lemon juice

1 tablespoon paprika

1 teaspoon crushed red pepper


 
Directions

Whisk together olive oil, lime and lemon juice, paprika, and red pepper in a small bowl. Place wahoo in a dish. Pour the marinade mix over the fish, place in refrigerator, and let stand for half an hour. Remove wahoo steaks from fridge, remove from pan, and grill directly over charcoal for 15 minutes, turning once during that time. You can use the leftover marinade mix to baste the fish while it is grilling.

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Wahoo


The wahoo (Acanthocybium solandri) is a scombrid fish found worldwide in tropical and subtropical seas. It is best known to sports fishermen, as its speed and high-quality flesh make it a prize game fish. In Hawaii, the wahoo is known as ono. Many Hispanic areas of the Caribbean and Central America refer to this fish as Peto.

The body is elongated and covered with small, scarcely visible scales; the back is an iridescent blue, while the sides are silvery, with a pattern of vertical blue bars. These colors fade rapidly at death. The mouth is large, and both the upper and lower jaws have a somewhat sharper appearance than those of king or Spanish mackerel. Specimens have been recorded at up to 2.5 m (8 ft) in length, and weighing up to 83 kg (180 lb).[3] Growth can be rapid. One specimen tagged at 5 kg (11 lb) grew to 15 kg (33 lb) in one year. Wahoo can swim up to 80 km/h (50 mph), Firestein and Walters, 1969. They are one of the fastest fish in the sea.
The wahoo may be distinguished from the related Atlantic king mackerel and from the Indo-Pacific Narrow-barred Spanish mackerel by a fold of skin which covers the mandible when its mouth is closed. In contrast, the mandible of the king mackerel is always visible as is also the case for the smaller Spanish mackerel and Cero mackerel. The teeth of the wahoo are similar to those of king mackerel, but shorter and more closely set together.
The great barracuda is sometimes confused with mackerel and wahoo, but is easy to distinguish from the latter two species. Barracuda have prominent scales, larger, dagger-like teeth, and lack the characteristic blade-like tail characteristic of the mackerel/tuna family of fish.

Wahoo tend to be solitary or occur in loose-knit groups of two or three fish, but where conditions are suitable can be found in schools as large as 100 or more. Their diet is made up of other fish and squid.
Most wahoo taken have a trematode parasite (Hirudinella ventricosa) living in their stomach. It appears to do no harm to the fish.

The flesh of the wahoo is white, delicate, and highly regarded by many gourmets. This has created some demand for the wahoo as a premium priced commercial food fish. In many areas of its range, such as Hawaii, Bermuda and many parts of the Caribbean, local demand for wahoo is met by artisanal commercial fishermen, who take them primarily by trolling, as well as by recreational sports fishermen who sell their catch.
Although local wahoo populations can be affected by heavy commercial and sports fishing pressure, wahoo as a species are less susceptible to industrial commercial fishing than more tightly schooling and abundant species such as tuna. Wahoo are regularly taken as a by-catch in various commercial fisheries, including longline fisheries for tuna, billfish and dolphinfish (a.k.a. Mahi-mahi or dorado) and in tuna purse seine fisheries — especially in sets made around floating objects, which act as a focal point for a great deal of other marine life besides tuna — but the species as a whole is not considered overfished.
In most parts of its range, the wahoo is a highly prized sport fishing catch. It reaches a good size, is often available not too far from land, and is a very good fighter on light to medium tackle. It is known in sports fishing circles for the speed and strength of its first run. The aggressive habits and razor-sharp teeth of the wahoo can however be of considerable annoyance when targeting larger gamefish, as when tuna or Marlin fishing.





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Grouper

Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes.
Not all serranids are called groupers; the family also includes the sea basses. The common name grouper is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Gracila, Saloptia and Triso are also called groupers. Fish classified in the genus Plectropomus are referred to as coral groupers. These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets (genus Alphestes), the hinds (genus Cephalopholis), the lyretails (genus Variola) and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "groupers" on its own is usually taken as meaning the subfamily Epinephelinae.

The word "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language.[1][2]
In Australia, the name "groper" is used instead of "grouper" for several species, such as the Queensland groper (Epinephelus lanceolatus). In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. In New Zealand, "groper" refers to a type of wreckfish, Polyprion oxygeneios, which goes by the Māori name of hāpuku[3]. In the Middle East, the fish is known as hammour, and is widely eaten, especially in the Persian Gulf region.

Groupers are teleosts, typically having a stout body and a large mouth. They are not built for long-distance fast swimming. They can be quite large, and lengths over a meter and weights up to 100 kg are not uncommon, though obviously in such a large group species vary considerably. They swallow prey rather than biting pieces off it. They do not have many teeth on the edges of their jaws, but they have heavy crushing tooth plates inside the pharynx. They habitually eat fish, octopus, crab, and lobster. They lie in wait, rather than chasing in open water. According to the film-maker Graham Ferreira, there is at least one record, from Mozambique, of a human being killed by one of these fish.
Their mouth and gills form a powerful sucking system that sucks their prey in from a distance. They also use their mouth to dig into sand to form their shelters under big rocks, jetting it out through their gills. Their gill muscles are so powerful that it is nearly impossible to pull them out of their cave if they feel attacked and extend those muscles to lock themselves in.
There is some research indicating that roving coral groupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.[4]

Most fish spawn between May and August. They are protogynous hermaphrodite, i.e. the young are predominantly female but transform into males as they grow larger. They grow about a kilogram per year. Generally they are adolescent until they reach three kilograms, when they become female. At about 10 to 12 kg they turn to male. Usually, males have a harem of three to fifteen females in the broader region. In the rare case that no male exists close by, the largest female turns faster. Most males look much wilder and bigger than females, even if they happen to be smaller[citation needed] (compare bull to cow, or rooster to hen, or lion to lioness)

Many groupers are important food fish, and some of them are now farmed. Unlike most other fish species which are chilled or frozen, groupers are usually sold alive in markets. Many species are popular fish for sea-angling. Some species are small enough to be kept in aquaria, though even the small species are inclined to grow rapidly.

A newspaper reported a 396.8 pound grouper being caught off the waters near Pulau Sembilan in the Straits of Malacca on Tuesday, 15 January 2008.

Species of grouper include:
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Senin, 09 Agustus 2010

Acapulco Margarita Grouper

"Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas."

 Ingredients

  • 4 (6 ounce) grouper fillets
  • 1/3 cup tequila
  • 1/2 cup orange liqueur
  • 3/4 cup fresh lime juice
  • 1 teaspoon salt
  • 3 large cloves garlic, peeled
  • 4 tablespoons olive oil
  • 3 medium tomatoes, diced
  • 1 medium onion, chopped
  • 1 small jalapeno, seeded and minced
  • 4 tablespoons chopped fresh cilantro
  • 1 pinch white sugar
  • salt to taste
  • 1 tablespoon olive oil
  • ground black pepper to taste

Directions

  1. Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
  2. Preheat the grill for high heat.
  3. In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
  4. Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
  5. Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
Nutritional Information :
Servings Per Recipe: 4
Amount Per Serving
Calories: 511
  • Total Fat: 19g
  • Cholesterol: 62mg
  • Sodium: 1245mg
  • Total Carbs: 26.3g
  • Dietary Fiber: 2.1g
  • Protein: 34.7g

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Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)


"This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas."

Ingredients

  • 2 quarts water
  • 2 pounds octopus, cut into 1 inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1/2 cup crushed dry pasilla chile peppers
  • 1/2 cup chopped onion, or to taste
  • 1 cup diced tomato
  • 1 1/2 pounds large shrimp in shells
  • 1 cup fresh corn kernels (optional)
  • salt to taste

Directions

  1. Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
  2. While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
  3. When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes. 
Nutritional Information :
Servings Per Recipe: 8
Amount Per Serving
Calories: 269
  • Total Fat: 5.2g
  • Cholesterol: 184mg
  • Sodium: 511mg
  • Total Carbs: 18.4g
  • Dietary Fiber: 3.2g
  • Protein: 36.4g
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Squid / Loligo

Loligo is a genus of squids and one of the most representative and widely distributed group of myopsid squids.
The genus was first described by Jean Baptiste Lamarck in 1798. However, the name had been used earlier than Lamarck (Schneider, 1784; Linnaeus, 1758) and might even have been used by Pliny. In the early nineteenth century, this generic name was often used as a grouping for all true squids.
Several species are commercially exploited, such as Loligo vulgaris and Loligo plei. Several species, for example Loligo vulgaris, are noted for being attracted to night light; they are therefore fished using different light attraction methods.

he genus includes of 2 subgenera, though many species have yet to be sorted into subgenera:
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