From line to plate: best dishes for the fish caught onboard
One of the most satisfying experiences onboard a yacht is to catch the fish which is then immediately and expertly prepared by the chef for your own satiating. It is satisfaction on multiple levels – the catching, the freshness, the culinary delight. So here are the top picks from the Ocean Alliance team for fish to catch and chef-prepared meals to devour onboard.
Ceviche and Sea Bass
Ceviche is a dish most associated with Latin America and the Caribbean. A light, delicate salad of raw fish marinated in citrus juice with peppers indigenous to the area, it is the perfect meal for the onboard chef to prepare with the sea bass you freshly caught. A thoroughly guilt-free meal, you can pair it with a light Chilean Sauvignon Blanc.
Ocean Alliance represents a fleet of yachts available for charter in the Caribbean including M/Y INVICTUS.
Chinese Steamed Fish and Coral Trout
There is a distinct king of the Chinese culinary world and it is a whole fish steamed to perfection with a sauce of fresh ginger, eschalotts, Chinese parsley and high-quality soy sauce. If this is the pinnacle of Chinese cuisine, particularly Southern Chinese cuisine, then coral trout is the only fish for the meal and thankfully, it is easily caught in sections of Australia’s Great Barrier Reef. With a slightly stronger flavour profile than the ceviche, this meal is best paired with a full-bodied Australian Chardonnay.
M/Y BELUGA is available for charter in the Whitsundays and Great Barrier Reef through Ocean Alliance.
Sri Lankan Fish Curry and Snapper
Peter Kuruvita brings his years of experience and Sri Lankan heritage to the menus of M/Y INFINITY PACIFIC as Executive Chef. When the Snapper is on the bite, the chefs onboard are ready and eager to turn this delectable fish into something truly spectacular infused with tamarind and accompanied with aloo chop. And what does one pair with a Sri Lankan fish curry? A light, fresh Riesling from Alsace of course.