At the end of January, we got the opportunity to sit down with Chef Ruben Crespo at Pescado Pererenan. Ruben, a culinary master, has a rich background in the culinary arts. He studied at St. Sebastian, Spain, where he honed his skills and learned the fundamentals of cooking. After his initial studies, Ruben gained valuable experience in restaurants and hotels across the St. Sebastian area. With a passion for cooking that runs in the family, Ruben was influenced by his uncle who owns a successful Basque restaurant in Madrid. Ruben’s mother also works in the restaurant industry, further fueling his interest in cooking and the culinary arts. Encouraged by his parents to head for the kitchen, Ruben was inspired by the world-renowned cooking culture of St. Sebastian, where cooking was always the centre of any social gathering.
Pescado is a warm and welcoming Spanish restaurant, there are two locations, the first being located in the heart of Pererenan and the second in Sanur. At Pescado, the atmosphere is designed to feel like a home away from home. Pescado offers a sense of familiarity for guests and has been a staple in the Pererenan community for the past 5 years. The Spanish-style home-like atmosphere and welcoming staff ensure that guests will always feel at ease and comfortable while enjoying delicious meals. Whether you are a regular or a first-time visitor, Pescado promises to make you feel like part of the family and provide a memorable dining experience.
Pescado is known for its fresh and flavorful dishes, with a menu showcasing Chef Ruben’s Spanish cuisine expertise. The menu features a range of dishes, including seafood, meats, and vegetables, each of which is prepared with care and attention to detail. From paella to tartare, every dish at Pescado is created using locally-sourced, seasonal ingredients, ensuring that customers can enjoy the best Bali offers.
In addition to the food, the atmosphere at Pescado is warm and inviting, making it the perfect destination for a romantic dinner or a night out with friends. The restaurant features comfortable seating and a relaxed vibe, with a focus on creating an enjoyable dining experience for all who visit.
If you’re looking for a unique dining experience be sure to visit Pescado. You won’t be disappointed!
Based in Bali, Ruben incorporates plenty of local ingredients into his menu. He recognises the value of utilising the abundant fresh ingredients here but also makes it clear that for certain ingredients, “there is no other option.”
“The challenging aspect is to get ingredients such as cold water fish, at home in Spain we have the Mediterranean and plenty of access to fish including rockfish, turbot, and monkfish. Bali is growing and the quality of items is always increasing, the range of imported items is always increasing too. The advantage of local Bali ingredients is that they are very similar to traditional Mediterranean ingredients so I am always able to utilise the range of local food produces around me.”
“I use Microgreens as a complementary garnish to enhance both the taste and appearance of my dishes. I carefully select microgreens that match the flavours of the dish, such as using mustard microgreens to complement and add spice to my tartare. I also consider the visual aspect of my dishes and use microgreens that match the colour of the sauce, like using red amaranth microgreens with a red sauce. I find that my thoughtful use of microgreens adds depth and elevates the overall experience of my dishes.”
“I recommend for those who are new to using microgreens consider incorporating them for the added colour and freshness they bring to a dish. Whether you’re a professional chef or just enjoy cooking at home, microgreens are a simple yet effective way to enhance the look and taste of your dishes. They add a burst of flavour and freshness to each bite, elevating your culinary creations.”
“Absolutely, Microgreens add a visual appeal to dishes and an element of curiosity! The best question I like to hear from my guests is ‘oooh, what is that?’ By incorporating microgreens into dishes, chefs and restaurants can differentiate themselves and offer customers a unique and memorable dining experience. After the initial curiosity, the Microgreens then deliver a delightful surprise of flavour. It is so important to add a curious feature to the dining experience for your guests.
Chef Ruben says home cooks can easily incorporate microgreens and baby greens into their everyday meals. He suggests using microgreens as a key component in salads, as they add both flavour and nutrition to the dish. Microgreens can also be used to make meals more visually appealing and enjoyable to eat.
In addition to salads, Chef Ruben suggests using microgreens in sandwiches to increase the nutritional value and impress guests. By incorporating microgreens as a main component rather than just as a garnish, home cooks can add extra flavour and nutrition to their meals, making them both healthier and more satisfying.
Chef Ruben shared some valuable advice for aspiring chefs in Bali.
“The most important thing is to always enjoy your work, this is what lets your creativity flourish in the kitchen. Remember to never stop learning, remain humble, and continue improving your skills and knowledge at every opportunity.”
Another key piece of advice is to respect the ingredients and the people around you. This means taking the time to source high-quality ingredients and working collaboratively with your kitchen team. By transmitting this mindset into the kitchen, aspiring chefs in Bali can set themselves on the path to success and create truly memorable dining experiences for their customers.
Start by dicing the Barramundi into small pieces.
Marinate the Barramundi with salt, kimchi sauce, L&P sauce, and olive oil. Be sure to mix these well together.
Add in the chopped onion and chopped tomatoes. Place the tartare around the edge using a circular metal mould, leaving a space in the middle. Remove the mould and add the Ajo Blanco sauce in the middle of the Barramundi tartare.
Next, you need to soak the rice paper in cold water for 10 seconds, once soaked place the rice paper on top of the Barramundi tartare.
Remember to have fun with the plating, garnish with escabeche sauce, mint leaves, plenty of Red Cabbage and Broccoli Microgreens, and sprinkle black pepper.
This Barramundi Tartare is delicious, we highly recommend heading down to Pescado to check it out! To make a reservation you can reach out via instagram. For a phenomenal second recipe from Chef Ruben, stay tuned for next week’s post.
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The Greens Bali Team
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