The Hobart

Ruben Koopman Of The Shoreline Hotel

by Stephanie Williams
Ruben Koopman Of The Shoreline Hotel

The tuna in the picture is how we plate it in the Dining Room at The Shoreline Hotel. Of course, like always in cooking, you are free to present in any way you see fit!

Traditionally, furikake is a Japanese seasoning made up of nori, sesame, bonito, wasabi and soy.

If you don’t have a blow torch, give the tuna a quick sear with hot oil for a couple of seconds, all sides.

Pea Puree
  • 500 gm of green peas (frozen)
  • 150 gm melted butter
  • Salt and pepper

Defrost the peas under running hot water, then strain and dry on a kitchen towel. Put the warm melted butter, peas, salt and pepper in the blender and blend till smooth. Strain the puree through a drum sieve and reserve in a piping bag, if you have one.

Tuna Marinade
  • 100 ml of gluten free soy sauce
  • 300 ml of neutral oil (vegetable or canola oil but not olive)
  • 4 cloves of garlic, finely chop
  • 50 gm ginger root, finely chop
  • 50 ml of ketjap manis
  • 2 gm of chilli flakes
  • 70 gm of brown sugar

Mix all the ingredients together in a bowl with a whisk and season with salt and pepper. Reserve in a container.

Furikake rice
  • 3 cups of sushi rice
  • 6 cups water
  • 1 tbs of salt
  • 50 ml of Mirin wine
  • 60 ml of rice wine vinegar

Cook the rice, water and tablespoon of salt in a rice cooker till cooked but not dry. Place the rice in a bowl and gently mix the mirin and vinegar through and season with some salt.

  • 400 gm of tuna fillet

Cut the tuna into the desirable portions and marinate for 30 minutes. Take the tuna out of the marinade and place on some paper towels. Place the tuna on a wired oven rack and use a blow torch to “roast” the tuna. Slice the tuna in slices and brush lightly with lemon oil and season with a few sprinkles of sea salt. ■

The Shoreline Hotel

10 Shoreline Dr, Howrah.

Ph: 6247 9504

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May 2024

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