Follow as we take a look into the daily life and work of superyacht Sherakhan’s Michelin-starred Charter Chef, Toine Smulders.
Reeling in the Years
Tangy Marinated Fish (Umai)
The key to this Borneo recipe for marinated fish is to use the freshest fish possible. The Latin American version of this dish would be ceviche, which also cooks the fish with lime juice.
Marinated Snapper, Peruvian-Style
This marinated snapper ceviche is different from the others because the spicy chile-vegetable mixture is spread on the fish after it has finished “cooking.”
Zesty Smoked Salmon Dip with Pepperoncini
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.
Fish and Eggplant Stew
The blending of eggplant (often called garden eggs) and fish creates a unique taste treat from Ghana. The extra taste addition comes from shrimp.
Crazy Cajun Salmon
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.
Creole Sauce
This Creole sauce, similar to that served at the world renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery.
Sichuan-Marinated Grilled Tilapia Fillets with Three-Chile Sweet and Sour Sauce
Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
Scallop and Shrimp Ceviche
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.
Thai Red Curry Paste with Shrimp
A popular ingredient in Thailand, this Thai red curry paste can be added to any dish. It is, of course, a primary ingredient in Thai curries.