Top chef joins a luxury fishing trip and turns every catch into a gourmet masterpiece

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Top chef joins a luxury fishing trip and turns every catch into a gourmet masterpiece
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So when Vincent Gan and 11 fellow anglers reeled in fish worth thousands of ringgit during a fishing trip in the Maldives, their fresh haul was transformed into feasts fit for royalty.A passion grouper of the best size for steaming.The bounty included yellowfin groupers – a delicacy fetching up to RM2,200 per kilo in Hong Kong – and Gan’s prized 15kg ruby red snapper.

Their vessel – 10m wide with six air-conditioned cabins, daily fresh linens, and sun-deck loungers – served as a floating base of operations.For serious anglers, preparation is key. On this trip, Gan brought nine different rod-and-reel combos tailored for jigging, popping, and inshore casting with light lures under 20gm.While they jigged for dogtooth tuna or cast lures near the atolls, Baboo kept a keen eye on the catch.

Menus spanned from grilled amberjack and ruby snapper fish and chips to a spicy coronation trout curry.“He’d marinate tuna in coconut milk and lime, then grill it – simple, yet explosive,” Gan says.But it was the spontaneous sashimi sessions that truly defined the trip.“Within minutes, we’d be eating translucent slices – the freshness was unreal.”“They usually work a season or two and then head back home. We get a different chef every year, so I’m really going to miss Baboo,” he says.

The anglers would hop onto the yacht’s dinghy and head out for some relaxing ultralight fishing in crystal-clear shallows.“When it’s lunchtime, the crew sets up tables right on the atoll and lays out a buffet. It’s like feasting in paradise.

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