Cocktail Recipes, Spirits, and Local Bars

Fluke with Coconut Rice and Pickled Onions

Fluke with Coconut Rice and Pickled Onions

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The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.


  • 1 medium red onion, thinly sliced
  • 1 cup unseasoned rice vinegar
  • ⅓ cup plus ½ teaspoon sugar
  • 2 teaspoons kosher salt, plus more
  • ¾ cup unsweetened coconut cream (from a 14-ounce can)
  • 1 large jalapeño, thinly sliced
  • 3 tablespoons white soy sauce
  • 1½ teaspoons finely grated lime zest
  • 2 tablespoons fresh lime juice
  • 1½ teaspoons toasted sesame oil
  • ½ teaspoon finely grated peeled ginger
  • 1 garlic clove, finely grated
  • 12 ounces fluke, cut into ¾x¼-inch pieces
  • ½ cup coarsely chopped unsalted, roasted macadamia nuts or cashews
  • ½ cup torn cilantro leaves with tender stems
  • 1 toasted nori sheet, torn into bite-size pieces

Recipe Preparation

  • Place onion slices in a medium bowl. Bring vinegar, ⅓ cup sugar, 2 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over onion and let cool. Cover and chill at least 1 hour.

  • Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, coconut cream, and 1½ cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 15–18 minutes. Remove from heat and let sit (keep covered) 10 minutes; fluff coconut jasmine rice with a fork. Keep warm.

  • Mix jalapeño, soy sauce, lime zest, lime juice, oil, ginger, garlic, and remaining ½ tsp. sugar in a medium bowl. Add fluke, macadamia nuts, and drained pickled red onion to jalapeño-ginger dressing; season with salt and toss gently to combine. Add cilantro and toss again.

  • Divide rice among bowls and top with fluke mixture and pieces of nori.

  • Do Ahead: Red onion can be pickled 5 days ahead; keep chilled. Dressing can be made 1 day ahead; cover and chill.

Nutritional Content

Calories (kcal) 810Fat (g) 29Saturated Fat (g) 12Cholesterol (mg) 50Carbohydrates (g) 115Dietary Fiber (g) 2Total Sugars (g) 51Protein (g) 25Sodium (mg) 1400Reviews SectionI am obsessed with this dish! I don't even add the fluke or nuts lol, I only make the rice and the dressing and it's one of my favorites of all time.KatiehwalshAustin04/15/20

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Sashimi Tuna Salad With Mint Lime Cilantro Dressing

Oriental Tacos with Black and Blue Tuna

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Carpaccio di Tonno

Carpaccio di Tonno

Rare Tuna Spring Rolls with Lime and Soy

Rare Tuna Spring Rolls with Lime and Soy

Sashimi of Snapper with Sea Urchin and Truffles

Sashimi of Snapper with Sea Urchin and Truffles

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Live Fluke and More at Yuraku – NYC

By now most of you probably know how much I love pork and duck, but there is another side to me. A fishier side. Growing up, I actually preferred seafood over red meat. I was a weird kid, and unlike my brother who loved Big Macs and galbi (갈비, Korean beef ribs), I loved vegetables, ice cold naeng myun (냉면, cold buckwheat noodles), and hwe (회, Korean-style raw fish). (By the way, I believe this is one of the reasons I’m vertically challenged and my brother is not, lack of good ole’ American beef. Alas, I’m sure my childhood fondness for coffee and jumping from great heights also played a part.) So a few weeks ago, when Hannah (my sister-in-law) told me Yuraku, her mom’s restaurant in Flushing, started serving “live fish” flown in straight from Korea, I knew a trip to Queens was in my not-so-distant future.

When Hannah’s mother, Mrs. Cho, took over Yuraku years ago, it was strictly a Japanese restaurant. But slowly, as the clientele started the reflect the neighborhood’s large Korean community, she started adding Korean dishes to the menu. A smart move, in my opinion, especially in regards to the most recent addition. Sashimi is fine and dandy, but Koreans aren’t too fond of eating fish that’s been sitting in the refrigerator, even if has only been a day or two. Hannah told me when her uncle came to visit from Korea, he was shocked to discover that in America, people eat “dead fish.” Koreans want fish to swim right onto their plates, and at Yuraku, that’s pretty damn close to what happens.

A whole live fluke is $150, but considering all the extras a live fish set comes with, a half order at $80 was more than plenty for the four fish-eating members in our group. [My brother, who doesn’t like fish, happily made do with some tonkatsu (Japanese pork cutlet).] And for those cynics and curmudgeons who’ll say we got more food because of my SIL, according to Mrs. Cho, everyone who comes and orders the live fish goes home with leftovers. There’s a lot of food regardless.

The meal started with lots of small complimentary plates, definitely more than necessary, and more than I could photograph. Above, starting clockwise from the top-left, are the few dishes I took pictures of: kombucha squash with jujubes, edamame beans, pickled onions, wakame (seaweed) salad, abalone jook (죽, porridge), and cheesy corn. Not pictured, but included, was also a large plate of shrimp and vegetable tempura, fried tofu, and a hot stone pot of steamed skate (홍어찜, honguhjjim). Everything was good, but none worth filling up on, except perhaps the spicy garlicky skate. Like free bread at an Italian restaurant, at Yuraku you have to practice restraint and keep your eyes on the prize.

The prize, of course, is the fluke, but just as good if not better, were the raw sea cucumbers and sea squirts that came with the fluke. The sea cucumbers, although not “live,” were super fresh and almost crunchy to the bite. (Sea cucumbers when not fresh will be soft with no considerable snap.) I’m a big fan of raw sea cucumbers.

I’m also a big fan of sea squirts. Sea squirts have the texture of raw oysters, but with a bit more chew. At Yuraku, the sea squirts were briney and delicious.

The sea cucumbers and sea squirts were accompanied with chogochujang (초고추장, a vinegary sauce made with red pepper paste) for dipping, but both fresh and flavorful, only the tiniest dab for heat was needed.

For those squeamish about sea cucumbers and sea squirts, Yuraku can do a substitution of salmon on request, but really, I rather eat either over salmon any day.

And finally, the pièce de résistance, the fluke. Killed as soon as we placed the order, the fish tasted fresh, clean, and had just the right amount of firmness. Fresh fish shouldn’t be mushy. We finished every last bite. The fish didn’t die for naught.

After the fluke, there was more fish to come. Compliments of the chef, we received a small vinegary salad of sorts made with julienned cucumbers, crab sticks, and monkfish skin. I’m not crazy about crab sticks, but the crunchy cucumbers went nicely with the chewy monkfish skin. It was simple and lovely.

The meal of hwe, in true Korean fashion, ended with a hot bubbling stone pot of soul-satisfying maeuntang (매운탕, spicy fish soup), in this case agumaeuntang (아구매운탕, spicy monkfish soup), and rice. The soup, filled with monkfish, was rich with flavor but bright from the peppers and garlic.

As for the rice, it was in the form of albab (알밥, rice with flying fish roe) in small individual-size stone bowls. However, on the brink of explosion, and loving the maeuntang, I decided to forgo the rice for more soup. That’s how I roll.

Flushing is a small trek for me, but for the sea cucumbers, sea squirts, live fluke, and maeuntang, I’ll gladly go the distance. After all, it’s still closer than Seoul. Why not have the fish come to you?

UPDATE (9/2/2011): Yuraku has re-branded itself as International BBQ Buffet and Seafood. Sadly, it seems the neighborhood wasn’t ready for live seafood. I went tonight and the place was hoppin’. I guess all-you-can-eat buffet (including sashimi, sushi, and Korean meats for table grilling) is what makes people happy.

UPDATE (4/9/2012): Yuraku is now closed.

Yuraku Restaurant (CLOSED)
192- 20 Northern Boulevard (map)
Flushing, NY‎ 11358
(718) 357-4309‎

Tastes Like Steak

Today we are grilling up a vegetable that's flavor resembles a meaty protein. They're so meaty in flavor. Eating one is almost like cutting into a piece of steak. Portobello mushrooms make great appetizers but also have earned their position on the main course plate.

Portobello mushrooms, a larger relative of the crimini, are the largest of all cultivated mushrooms with tan or brown caps, often reaching 6 to 7 inches across. For thousands of years, Eastern cultures have revered mushrooms’ health benefits. Mushrooms have long been celebrated as a source of powerful nutrients. They can also help us meet the dietary and vitamin D recommendation and benefit from this leading source of the antioxidant selenium, which helps maintain a healthy immune system. (

Gorgonzola Mushrooms

As a variation, add one of the following to the stuffing: 1/4 cup grilled and diced ham meat from 2 grilled spicy Italian sausages or 1/2 cup chopped grilled shrimp.

8 large mushrooms, 2 to 2 1/2 inches in diameter

2 Tablespoons olive oil'1/2 cup chopped grilled onion

3 scallions, grilled and chopped

2 1/2 cups fresh bread crumbs, or cooked rice, or other grain

1 Tablespoon chopped fresh cilantro

4 ounces Gorgonzola cheese, crumbled

Grill Temperature | high, then medium

Remove the mushroom stems with a knife and set them aside. Brush the caps with oil, grill over high for 1 minute on each side, and remove. Chop the stems and combine with the onion, scallions, and garlic in a medium bowl. Add 2 cups of the bread crumbs, milk, cilantro, and hot sauce and mix well. Add the cheese and stir until the mixture is smooth. Fill the mushroom caps evenly with the mixture and roll them in the remaining bread crumbs. Brush lightly with the remaining olive oil and grill over medium heat until tender.

Chef John’s Creamy Salmon & Dill Soup

Chef John‘s Creamy Salmon & Dill Soup with Orzo is the dish you never knew you needed. This tasty soup is perfect to make for lunch or dinner, and is guaranteed to satisfy! Get the recipe below!


1 yellow onion peeled and small-diced

1 celery stalk small-diced

1 carrot peeled and small-diced

1 lb fresh Salmon filet cubed

1. Cook Orzo pasta in boiling water, strain set aside.

2. Lightly sauté onion, celery, & carrot

3. Add fish stock, milk, and heavy cream. Bring to soft boil while stirring.

4. Combine flour and oil together in separate bowl to form a roux to thicken soup, once roux is made, slowly whisk into soft boiling soup.

5. Whisk in Parmesan, Dill, and cubed salmon pieces.

6. Stir, then once salmon is cooked, lightly blend/puree soup with immersion blender.

7. Add Orzo pasta for texture and garnish to soup.

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How to Serve

Throwing the dinner party is easy. Before your party, have all of your ingredients chopped, refrigerated, and ready to go. When you're ready to serve, transfer everything into small serving bowls and provide each diner with a large bowl for mixing, along with some steamed rice on the side. (If you're worried about the raw fish sitting out for a long time at room temperature, you can keep it cool by putting it in a small metal mixing bowl, then nesting that bowl inside another that's filled with ice.) You can serve poke with forks and spoons or chopsticks—whatever you're more comfortable with—then let people have at it. Some peppery greens (like mizuna, arugula, or radish sprouts) with a simple vinaigrette make a great side dish, and a crisp, light white wine or an ice-cold beer is the perfect beverage to wash it down.

If you want to get really kitschy with the Polynesian fun, fake-flower leis, grass skirts, tiki torches, and plastic-coconut glassware are the ticket (just don't go sharing that nonsense on Instagram). All you'd need is a shave ice vendor in the den, a sea turtle in the backyard, and a few too many red Mustang convertibles on the road, and the transformation of your home into an island paradise would be complete.

How long to marinate fish ceviche?

The length of time fish needs to marinate for ceviche depends on the type of fish you are using, how large or small you cut the fish, and how you like your fish &ldquocooked&rdquo.

  • For a sashimi-like interior &ndash Soak fish cut into half-inch cubes in citrus juice for 15 minutes. The fish will have an opaque, firm exterior with a raw, tender interior.
  • For a more &lsquocooked&rsquo ceviche &ndash Soak fish cut into half-inch cubes in citrus juice for approximately 20-30 minutes.

Note: If you are using a denser fish (such as Mahi Mahi) cut into thick strips (versus bite sized cubes), the fish could take up to 50 minutes to &lsquocook&rsquo in citrus juice.

5 Healthy DIY Sushi & Sashimi Recipes

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

If you love Japanese food, you know that spicy tuna, dragon rolls, California rolls, tuna rolls, are so delicious. Smoked salmon is great, but raw salmon has such a rich and full taste that can’t be compared. But how do we enjoy it at home?

Sushi rolls recipes can seem intimidating, but they are actually quite easy. The secret to rolls recipes is to have a really sharp knife, and you have to use sushi rice rather than the long grain rice you get at the store. If a sharp knife is not available you can do a sushi recipe where you eat it as one long roll or a cone. Sushi rice has rice to water ratio of 1:1 and needs to be soaked and rinsed before cooked or it will have a consistency similar to oatmeal and be very bitter and starchy. If that is still difficult, here are some other recipes as well that is sushi themed to still satisfy that taste craving. From Poke bowls to chirashi, I’ve put together five healthy and easy sushi recipes that will have you jumping for joy!

Good sushi often needs three things to go with it: soy sauce, ginger, and wasabi. Pink ginger is ginger that has been pickled in aspartame, whereas yellow ginger has not and is usually pickled with sugar. For those who are gluten sensitive, instead of using soy sauce (which is not gluten-free), you can use Tamari which is an alcohol-based umami salt sauce just like soy sauce. Be aware that the wasabi you buy over the counter is often just horseradish that is colored green and flavored for sushi. However, real wasabi is hard to come by unless you specifically seek it out so it is an acceptable substitute.

These three ingredients are common to sushi and also help to create a proper PH for digesting the raw fish that you might be consuming. They help with digestion and to fight inflammation, as well as provide a nice contrast against the flavor profiles.

Raw seafood has many benefits, but there are also lots of recipes that have cooked seafood or other ingredients like cucumbers or chicken. If you can’t get your hands on fresh, sushi-grade fish, you can still enjoy the flavor with other ingredients.

If you enjoyed these sushi recipes for quick and easy meals, please drop me a comment or send me a message. I would love to hear from you! Keep happy and healthy!

ABC Cocina – Reviewed

Who would have thought one of the best places to eat right now is tucked inside a furniture and home store? But that’s exactly the case ever since ABC Carpet & Home first teamed up with Jean-Georges Vongerichten and Dan Kluger to open ABC Kitchen. Over three years later and it’s nearly as hard to get a reservation at this seasonal and local American spot, tucked inside the 19th street side of the store.

This September, ABC Carpet & Home closed its other restaurant, a long-running, Spanish tapas joint called Pipa, located on the 18th street side, and just recently relaunched it as ABC Cocina. Jean-Georges just keeps surprising us. After all, he is a French-born chef, but that doesn’t seem to be stopping him from dabbling in cuisines from all over the world, including Southeast Asian, Japanese, and American, and so successfully at that. This time, his inspiration is Latin American, with a definitively seasonal and local take, of course. And he’s once again recruited the talented Dan Kluger to oversee the kitchen, alongside chef de cuisine, Ian Coogan. Just what do you get when you combine Kluger’s seasonal sensibility with Latin American flavors? Spring Pea Empanadas and Green Chili Yogurt, Sauteed Mushroom Tacos with Kale & Lime, and Maitake Mushrooms with Goat Cheese & Fresno Pepper Vinaigrette. First, how about a Basil Jalapeno Margarita to get the evening started? It’s rimmed in basil salt and it’s off the hook.

Raw Shaved Fluke With Green Chili Dressing

It’s not easy to come up with something innovative these days, but they’ve done just that at ABC Cocina. Take the Spring Pea Guacamole, for example. No one’s denying the simple pleasures of guacamole, but it’s a pretty straightforward Mexican dip. At least, it was until ABC Cocina added fresh-from-the-farm peas and chiles into the mix, then paved it with sunflower seeds – an addictive, velvety vegetal twist on this Mexican staple. Even your run-of-the-mill bowl of olives is taken to an exciting level, marinated with olive oil, mint and poblano chiles, and served warm with a wonderfully fresh mint pesto that you’ll want to put on everything. The Salmon is smartly marinated in Mezcal, and crowned with a tangy Cucumber-Yogurt Relish that’s reminiscent of Greek Tzatziki along with crispy Potato Flakes. Whatever you do, order an appetizer of Raw, Shaved Fluke. What arrives at the table are silky petals of fluke, bathed in a spunky green chili dressing, and showered with crunchy rice for a boost of texture — an exquisite balancing act of delicate fish with a chile kick and dose of crunch.

Soft & Crunchy Almond Cake

In fact, chiles seem to be the muse behind many of the dishes on the menu at ABC Cocina and just about everything has some sort of a kick. If you have a predilection for heat, you’ll go crazy for the pearly White Florida Shrimp basking in an “Agua Diablo,” creatively paired with Marcona Almonds and sweet chunks of banana to offset a bit of chile heat. The Chipotle Chicken Tacos dabbed with a Grilled Jalapeno Salsa are equally as feisty and flavorful, and so is the homemade and incredibly juicy Chorizo Sausage. But some of my favorite things on the menu are the simplest, two of which are located under Wood-Burning Grill on the menu. The result is beautifully charred Asparagus, accented with Pickled Spring Onions, Marcona Almonds and a handful of Fresh Herbs. Another is the Maitake Mushrooms, tinged with the smoke of the grill, and married to Goat Cheese and a Fresno Pepper Vinaigrette with just enough heat to keep things interesting. The Sugar Snap Pea Salad isn’t grilled, but it’s terrific, dressed in a citrus dressing, dosed with freshly cracked pepper, and drizzled with Housemade Sour Cream.

Many of the desserts have a refreshingly tropical twist, like a zippy Passion Fruit Sundae and an Almond Cake, flavored with Blood Orange, and sided by a Sour Cherry Sorbet on Meringue pedestal. I don’t even like white chocolate, but I’ll happily make an exception for the Caramelized White Chocolate Rice Pudding topped with Rhubarb Compote, created by pastry chef, Melody Lee, who also oversees the dessert station next door at ABC Kitchen. Perhaps my favorite of all is a Homemade Chocolate and Coconut Popsicle that they’d be wise to package and sell by the box this summer. If you’re thinking ABC Cocina sounds like a special occasion kind of spot, think again. Dinner for two with cocktails was very affordable at just $120. I can’t wait to go back and take another stab at the menu, and yes, it lives up to the hype.

Recipe Summary

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup beer
  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • ½ medium head cabbage, finely shredded

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Watch the video: Κρεμμύδια τουρσί (May 2022).