Published 31 July 2012   

The ocean provides us with a cornucopia of  special tastes and flavours to satisfy any palate and here we bring you just a small selection of the best.

W Retreat & Spa Bali
Kevin Chung, Chef de Cuisine

Pan Roasted Barramundi
190g Barramundi
Cauliflower puree
Enoki, shiitake, bunashimeji, oyster mushrooms
Sour dough bread (2mm thick)

Method:
Make cauliflower puree using stock, butter and cream and simmer until cauliflower is soft. Wash and slice all mushrooms, saute in hot pan using oil and butter. Place the sour dough bread on the barramundi fillet and cut to size (the sourdough bread replaces the fish skin). Pan fry the fish on both sides until cooked. Make a smear on the plate using the cauliflower puree, carefully place the mushrooms on top then the fish. Use baby edible flowers to garnish with a nice drizzle of olive oil.

Hand harvested diver scallops
4 Scallops
Daikon white radish
Miso
Edible flowers
Butter and cream

Method:
Pan fry scallops with oil and finish with a tea spoon of butter. Season with salt and pepper. Make diakon puree (simmer peeled and choped diakon till soft, add butter and cream and blend till smooth). Make a miso soup, using a stick blender to make a foam.Place cooked scallops on top of diakon puree. Garnish with baby flower / herbs & miso foam.

Tugu Hotel
Chef I Gusti Wiriadi Bagus

Baked Fish In Palm Shell
Whole red snapper 300g
90g Shallots
30g Garlic
70g Lemongrass
100ml Plum sauce
100ml Hoisin sauce
30g Sesame seed
10g Coriander leave
60g Red chili
Kaffir lime leaf
Salt and white pepper

Method:
Preheat oven to 220°C.Chop all the ingredients and wrap together with the fish in a banana leaf. Wrap the banana leaf in a palm shell and cook for 30 minutes.

Rucola & Balinese Pomelo Salad In Yogurt Dressing
60g Rucola leaves
60g Balinese Pomelo fruit
40g Blanched shrimps
80g Plain low-fat yogurt
Lemon juice from ½ lemon
½ tsp Dijon mustard
0.1g Chopped fresh parsley
0.2g Chopped fresh chives
½ tsp Honey
Method:
Beat together yogurt and lemon juice until smooth. Stir in mustard, honey, parsley, and chives. Refrigerate until ready to serve and mix the salad ingredients.

Nasi Brongkos/ Rice Steamed In Ground Kluwek Nut (Black Nut)
150g Rice
80g Kluwek/ Black nut
30g Galangal
1 Litre Coconut milk
10g Chicken stock powder
Salt
30g Lemongrass

Nasi Kuning/ Turmeric Rice
150g Rice
80g Turmeric
1 Litre Coconut milk
Salt
10g Chicken stock powder
30g Lemongrass
1 Kaffir lime

Nasi Pandan/Pandanus Rice
150g Rice
50g Pandan leave
Salt
10g Chicken stock powder
1 Litre water

Method for rice:
Steam the rice until half cooked. Mix the rice in a bowl with all the ingredients. Stir and leave 20 minutes to absorb the flavours. Finish steaming the rice with all the ingredients until cooked.

Nasi Singkong
100g Rice
Salt
60g Cassava
10g Chicken stock powder
1Litre Warm water

Method:
Steam the rice and chopped cassava until half cooked
Mix the rice in a bowl with all the ingredients; stir and leave 20 minutes to absorb the flavours. Steam the rice with all the ingredients until cooked.

Bali Hyatt
Michael Luedtke, Executive Chef

Mahi-mahi with Wilted Greens, Balinese Long Beans, Fried Ginger, and Star Anise Vinaigrette
4 Purple sweet potato, unpeeled, medium
Salt and pepper

12x 60g pieces mahi-mahi, skin removed
¼ Cup ginger juice
¼ Cup orange juice
¼ Cup banana juice
¼ Cup pineapple juice
¼ Cup blood orange juice/ orange juice or mandarin juice
4pcs Star anise
1/3 Cup vegetable oil
4 tsp Chopped fresh chervil
¼ Cup sliced ginger or young ginger
4 Balinese long beans
2 tsp Butter
2 tsp Baby bok choy
2 Cups frisee
2 Cups baby red romaine
¼ Cup julienned water chestnuts
¼ Cup water

Method:
Place the purple sweet potatoes in a sheet pan with ¼ inch of water. Bake at 180 degrees Celsius for 25 to 30 minutes, or until cooked through. Remove from oven, let cool for 10 minutes, peel and thinly slice. Season the slices with salt and pepper and reheat if necessary just before serving.

Place the ginger, orange, banana, pineapple, and blood orange juices in a small pot with two pieces of the star anise. Simmer over medium heat for 15 to 20 minutes, or until reduced to about 1/3 cup. Strain the juices through a fine-mesh sieve. Grind the remaining two star anise and add to the reduced juices. Slowly whisk in 1/3 cup of the vegetable oil season to taste with salt and pepper. Stir in the chopped chervil.

Heat some vegetable oil (about one inch) in a small saucepan. Fry the ginger pieces until just slightly golden, about 30 to 45 seconds. Remove the ginger from the oil and blot on paper towels.

Blanch the long beans in boiling salted water for 2 – 3 minutes, until tender. Toss with a teaspoon of the butter and season to taste with salt and pepper.

Place the baby bok choy, frisee, and baby red romaine in a hot pan with julienned water chestnuts, the remaining teaspoon of butter, and the water, and gently wilt over medium heat for 1 to 1½ minutes. Season to taste with salt and pepper.

Season both sides of the mahi-mahi with salt and pepper and char grill for two minutes on each side, or until just cooked.

Assembly:
Place some of the purple sweet potato slices on the plate and top with some of the wilted greens. Layer three pieces of mahi-mahi with some of the remaining wilted green mixture. Wrap a long bean around the mahi-mahi. Sprinkle some of the fried ginger around the plate. Spoon the star anise vinaigrette around the mahi-mahi. Serve.