: : More Fishy Dishy : :

And dishy, these dishes were. Very tempting. Gorgeous. Aromatic.

Cathy’s Red Plum and Snapper en Papillote was absolutely wonderful. The description alone was enough to make my mouth water.

We also have a bonafide marine biologist cooking up sustainable seafood as well! So let’s check out Jarrett’s delicious Lingcod with Cherry Tomato Salsa. Hey Jarrett! My cousin is a marine biologist too. Her thesis was on huge clams off the coast of Australia.

Apologies for the late notice. I was having fun being a pirate last night!

: : More Catches : :

I seem to have misplaced a few of the catches and last night, was slaving through the blogs compiling them. So, apologies for the late notices. Was seriously peak last night while I was compiling all the dishes. Here are some that I missed out :

As mentioned earlier, we have Pim’s amazing grilled fish. I love the holder. Very chic and useful. For this slight, she may now not consider inviting me for a meal. ;p

Anyone for Yellowtail Sandwiches? I’m sorry that I didn’t get your name and shifting more than 50 emails is beyond me at this early hour of the morning. Still, luv the sandwiches. Great for breakfast.

Owen sent in his submission : Horseradish Smoked Trout Pate! I love pate! I feel like doing the Star Trek thing of ‘Beam me that food, Scotty!’. Hee hee! Nice.

A bit of mistakes here and there. I also got Clotilde’s name wrong! Sacre Bleu! Ohhh… the embarassment! Ah well. We make things right again, albeit a bit later. Sorry guys!

: : IMBB No. 5 ~ The Catch of the Day : :

Updates : Shame on you Wena! You forgot Pim!!! Oopss… I knew it was going to happen. Accidently forgetting to put someone in. Pim make a great tasting fish à ma façon. I absolutely love the grill holder. Yum!

It has been an extremely fishy-themed Sunday alright. There were so many entries with different varieties of fish. We even had one that posted more than one dish! Woo hoo!

Claudine was the first person to submit her entry. It was a beautiful Bouillabaise. I love the mussels and am suffering from cravings as we speak.

Next, Pieman jump into the fire, preparing an amazing Vietnamese dish called Chao Luon using eel! It looks like a very tasty porridge. I’ll never look at eel in the same way again.

Running along, we’re off to New Zealand where against a backdrop of beautiful scenery, we have Christine making a beautiful meal out of fresh salmon and potato wedges. The pink skin wedges look so pretty!

Husky submitted an entry from his archives but it still counts. The fish was steamed and it look to be Teochew style which is one of the various Chinese cooking styles. Woof woof!

Umami took us down her memory lane with her Chan Che’s Sardine Mee Hoon. Simply but for sure delicious, childhood dishes does bring one back to days of old.

I love Elise’s Fish Tacos! Taco taco taco! And this time, with great tasting fish fillets! Ooh! I’m drooling here.

Coming to the Cuisine Capers, Irene made a marvelous meal with Tilapia cooked with Bulgar and Chickpeas. So nice! So tempting! And I adore chickpeas!

Clotilde and I had the same theme : fruits and fish! Both ingredients start with the letter F and both came out so nice. I like to try her Tropical Fish and Nectarine Skewers one day. Now, the only thing to do is find a way to pack myself off to France for a meal!

Mik is participating for the fish time and I must say, her entry is so nice. Wok-smoked pomfret is something different and the tea leaves are an interesting addition.

By now, you can tell we are obsessed with IMBB! Hee hee… Taking about obsession, Derrick made a wonderful meal out of salmon. I’m so jealous that he got fresh salmon. It’s so hard to find it over here! Unfortunately, I couldn’t seem to get into his website tonite although I did managed to catch a glimpse of it at work. Believe me, it was nice.

It was so nice of Pascale to blog in English for her IMBB submission. Tantalizing Tuna cooked with herbs and slow roasted tomato. Definitely looks like something from a restaurant and being French, it came out so classy. The cherry tomatoes came out simply superb.

Petra from Germany also blog in English for her entry. Her dish was a Brazilian meal called Moqueca Baiana de Peixe. I wanted to stretch a spoon over my computer screen and dig into the fish stew.

From complicated dishes to simple yet firm favourites, Lynda has reminded us all how tempting Tuna Toasties can be. Also, poor G has to put up with it. Hee hee!

Donna submitted an interesting dish called Candied Salmon. Wow! I was impressed by the entry. Imagine sweetening up the salmon. Yummy!

Being passionate about cooking, Johanna came up with Sesame-crusted tuna carpaccio with cucumber-mooli salad. Oh oh oh! Drool drool drool! Suffer suffer suffer!

We’re not done yet! Still have some more dishes to go through!

Now, next on the list is a classic from England. Jennifer has reminded all of us how tasty fish and chips can actually be. This domestic goddess is amazing.

From crumbs, Theresa came up with a magnificent meal titled Sunny-side of the Street Fried Sea Bass with Mango Shrimp Salad. Oohh! The mango would go so well with the fish.

Mummy Deb has also taken some time from looking after Ellie to make this fish dish : Moroccan Fish Tagine With Peppers And Olives. If only little Ellie could taste this, she would be loving it as well.

Surprise surprise! We have another fish taco submission! Charlotte gives another version of making it. Can’t wait for her camera to arrive and we will see it one fine fine day, I’m pretty sure of that.

Now, from Mr. IMBB himself, Alberto came up with scrumptious Stuffed Squid, Neopolitan style! I love it! It’s so interesting and I do so love eating squid.

Foodgoat and Ladygoat were grilling some fish for their IMBB submission. Grilled tuna is a firm favourite. Argh! I’m getting hungry at 10 pm at night!

Carlo never fails to disappoint and this time, he has made another Italian dish. Moscardini is made from baby octopus. Ooh! Yummy! The Japanese will love this.

Redfusion massacared poor Sam the fish! Hee hee! Just kidding. Can’t believe he name the fish Sam. Not sure what the name of the dish is but definitely a lot of Cuban style cooking and thinking went into this fish meal.

Rachelita2 has cooked up some shrimps which she got from the supermarket. Boy, are tey huge! The shrimps that is. The dish is called Ziti with Spicy Peanut Shrimp. How on earth am I going to sleep tonight without tasting this?

Jeremy said that he cheated but he provided quite a number of fish-themed dishes. Wow! It’s great, I tell ya. Nice, tasty and all so tempting!

The Red Emperor was caught in Anthony’s net and ended up on the dinner table. It went into the Red Emperor Nabe with a 3 Fish Ceviche. Anthony, your guests were the lucky ones! And I’m the one stuck here with only pictures to drool over. :p

Josh from the Food Section in NY has made a wonderful Blini With Gravlax and Creme Fraiche. Finger snacks. Hor d’oeuvres. Starters. Appetizers. All names to describe small, edible food to start off a wonderful meal.

The Accidental Hedonist a.k.a. Kate has prepared a delicious fish meal of sea bass over tomato rosemary pasta. Ooh baby! Come to mama! Hee hee…

From Seattle, we have Bon Vivant making a great Tarragon Honey Copper River Salmon En Papillote. It was amazing! Cooked in a wrapping, I can imagine the juices soaking up all the seasonings and complimenting the fish.

Meg from Too Many Chefs has prepared a great Lox and Pasta. I love what she did with the salmon and pasta. Looks simple and easy to do. If only I was not dieting at the moment, I’d enjoy eating the pasta with slices of salmon.

Reid has prepared an interesting Misoyaki Butterfish. It looks wonderful and something definitely worthwhile to try out.

As for me, Granny made a simple, yet favourite, Pineapple Curry with Prawns and Salted Fish. Comfort food alright.

To end it all, I’m going to post up a submission by Sherry Chermak on making Salmon with Greens.

Salmon with Greens

Ingredients

2 skinned salmon fillets

1 clove garlic, finely minced

2 tablespoons vegetable oil

2 cups roughly chopped bok choy, with stalks separated from leaves

3 tablespoons soy sauce

1 teaspoon sesame oil

grated ginger root to taste

pepper to taste

Cook salmon in a nonstick pan or griddle over medium heat, until just cooked through, and remove to a warm plate.

In a heavy skillet over medium heat, cook garlic in the oil for about one minute. Add the bok chow stalks, stir for barely a minute and

cover the pan with a lid and cook for barely 5 minutes over medium heat. Remove lid and add the bok chow leaves, soy sauce, and grated

ginger root to taste, and let it cook for another 2-3 minutes until the leaves wilt. Remove from heat and add the sesame oil.

Pile the greens on plates along with the salmon. Add pepper to taste.

Bon Appetit everyone! The next IMBB may be just around the corner. Should be interesting to see what everyone is preparing next.

: : IMBB No. 5 ~ The Catch of the Day : :

Updates : Shame on you Wena! You forgot Pim!!! Oopss… I knew it was going to happen. Accidently forgetting to put someone in. Pim make a great tasting fish à ma façon. I absolutely love the grill holder. Yum!

It has been an extremely fishy-themed Sunday alright. There were so many entries with different varieties of fish. We even had one that posted more than one dish! Woo hoo!

Claudine was the first person to submit her entry. It was a beautiful Bouillabaise. I love the mussels and am suffering from cravings as we speak.

Next, Pieman jump into the fire, preparing an amazing Vietnamese dish called Chao Luon using eel! It looks like a very tasty porridge. I’ll never look at eel in the same way again.

Running along, we’re off to New Zealand where against a backdrop of beautiful scenery, we have Christine making a beautiful meal out of fresh salmon and potato wedges. The pink skin wedges look so pretty!

Husky submitted an entry from his archives but it still counts. The fish was steamed and it look to be Teochew style which is one of the various Chinese cooking styles. Woof woof!

Umami took us down her memory lane with her Chan Che’s Sardine Mee Hoon. Simply but for sure delicious, childhood dishes does bring one back to days of old.

I love Elise’s Fish Tacos! Taco taco taco! And this time, with great tasting fish fillets! Ooh! I’m drooling here.

Coming to the Cuisine Capers, Irene made a marvelous meal with Tilapia cooked with Bulgar and Chickpeas. So nice! So tempting! And I adore chickpeas!

Clotilde and I had the same theme : fruits and fish! Both ingredients start with the letter F and both came out so nice. I like to try her Tropical Fish and Nectarine Skewers one day. Now, the only thing to do is find a way to pack myself off to France for a meal!

Mik is participating for the fish time and I must say, her entry is so nice. Wok-smoked pomfret is something different and the tea leaves are an interesting addition.

By now, you can tell we are obsessed with IMBB! Hee hee… Taking about obsession, Derrick made a wonderful meal out of salmon. I’m so jealous that he got fresh salmon. It’s so hard to find it over here! Unfortunately, I couldn’t seem to get into his website tonite although I did managed to catch a glimpse of it at work. Believe me, it was nice.

It was so nice of Pascale to blog in English for her IMBB submission. Tantalizing Tuna cooked with herbs and slow roasted tomato. Definitely looks like something from a restaurant and being French, it came out so classy. The cherry tomatoes came out simply superb.

Petra from Germany also blog in English for her entry. Her dish was a Brazilian meal called Moqueca Baiana de Peixe. I wanted to stretch a spoon over my computer screen and dig into the fish stew.

From complicated dishes to simple yet firm favourites, Lynda has reminded us all how tempting Tuna Toasties can be. Also, poor G has to put up with it. Hee hee!

Donna submitted an interesting dish called Candied Salmon. Wow! I was impressed by the entry. Imagine sweetening up the salmon. Yummy!

Being passionate about cooking, Johanna came up with Sesame-crusted tuna carpaccio with cucumber-mooli salad. Oh oh oh! Drool drool drool! Suffer suffer suffer!

We’re not done yet! Still have some more dishes to go through!

Now, next on the list is a classic from England. Jennifer has reminded all of us how tasty fish and chips can actually be. This domestic goddess is amazing.

From crumbs, Theresa came up with a magnificent meal titled Sunny-side of the Street Fried Sea Bass with Mango Shrimp Salad. Oohh! The mango would go so well with the fish.

Mummy Deb has also taken some time from looking after Ellie to make this fish dish : Moroccan Fish Tagine With Peppers And Olives. If only little Ellie could taste this, she would be loving it as well.

Surprise surprise! We have another fish taco submission! Charlotte gives another version of making it. Can’t wait for her camera to arrive and we will see it one fine fine day, I’m pretty sure of that.

Now, from Mr. IMBB himself, Alberto came up with scrumptious Stuffed Squid, Neopolitan style! I love it! It’s so interesting and I do so love eating squid.

Foodgoat and Ladygoat were grilling some fish for their IMBB submission. Grilled tuna is a firm favourite. Argh! I’m getting hungry at 10 pm at night!

Carlo never fails to disappoint and this time, he has made another Italian dish. Moscardini is made from baby octopus. Ooh! Yummy! The Japanese will love this.

Redfusion massacared poor Sam the fish! Hee hee! Just kidding. Can’t believe he name the fish Sam. Not sure what the name of the dish is but definitely a lot of Cuban style cooking and thinking went into this fish meal.

Rachelita2 has cooked up some shrimps which she got from the supermarket. Boy, are tey huge! The shrimps that is. The dish is called Ziti with Spicy Peanut Shrimp. How on earth am I going to sleep tonight without tasting this?

Jeremy said that he cheated but he provided quite a number of fish-themed dishes. Wow! It’s great, I tell ya. Nice, tasty and all so tempting!

The Red Emperor was caught in Anthony’s net and ended up on the dinner table. It went into the Red Emperor Nabe with a 3 Fish Ceviche. Anthony, your guests were the lucky ones! And I’m the one stuck here with only pictures to drool over. :p

Josh from the Food Section in NY has made a wonderful Blini With Gravlax and Creme Fraiche. Finger snacks. Hor d’oeuvres. Starters. Appetizers. All names to describe small, edible food to start off a wonderful meal.

The Accidental Hedonist a.k.a. Kate has prepared a delicious fish meal of sea bass over tomato rosemary pasta. Ooh baby! Come to mama! Hee hee…

From Seattle, we have Bon Vivant making a great Tarragon Honey Copper River Salmon En Papillote. It was amazing! Cooked in a wrapping, I can imagine the juices soaking up all the seasonings and complimenting the fish.

Meg from Too Many Chefs has prepared a great Lox and Pasta. I love what she did with the salmon and pasta. Looks simple and easy to do. If only I was not dieting at the moment, I’d enjoy eating the pasta with slices of salmon.

Reid has prepared an interesting Misoyaki Butterfish. It looks wonderful and something definitely worthwhile to try out.

As for me, Granny made a simple, yet favourite, Pineapple Curry with Prawns and Salted Fish. Comfort food alright.

To end it all, I’m going to post up a submission by Sherry Chermak on making Salmon with Greens.

Salmon with Greens

Ingredients

2 skinned salmon fillets

1 clove garlic, finely minced

2 tablespoons vegetable oil

2 cups roughly chopped bok choy, with stalks separated from leaves

3 tablespoons soy sauce

1 teaspoon sesame oil

grated ginger root to taste

pepper to taste

Cook salmon in a nonstick pan or griddle over medium heat, until just cooked through, and remove to a warm plate.

In a heavy skillet over medium heat, cook garlic in the oil for about one minute. Add the bok chow stalks, stir for barely a minute and

cover the pan with a lid and cook for barely 5 minutes over medium heat. Remove lid and add the bok chow leaves, soy sauce, and grated

ginger root to taste, and let it cook for another 2-3 minutes until the leaves wilt. Remove from heat and add the sesame oil.

Pile the greens on plates along with the salmon. Add pepper to taste.

Bon Appetit everyone! The next IMBB may be just around the corner. Should be interesting to see what everyone is preparing next.

: : Burning burning BURNT! : :

The Sunday morning dawn bright and cheery and I overslept. So, I didn’t quite managed to take the earlier shots of Granny making her tasty Pineapple, Prawn and Salted Fish Curry. Yummy! Ok ok, so it doesn’t sound that great. You have to taste the curry to be totally convinced.

For the ingredients, Granny cut a few small shallots into small pieces and stir-fried them with the curry paste. Note that the curry paste that she used is for making fish curry.

Once the paste is fragrant, she added in the pineapples and filled it up with water. She also added in some salted fish with the fish bones. The curry was then left to boil on a slow fire for about an hour to soften the pineapple. Add in some sugar to taste.

When the pineapple is soft, add in the prawns and let the entire simmer until it’s cook. Serve hot.

This is the finished dish. It goes very very well with rice and tasted so good. It’s not easy to find this dish. Most of the time, I eat it at home. I’ve never seen it outside although I have tasted pineapple curry. The fish itself no longer tastes salty as all the salt would have already come out and entered the soup. And that’s the fishy entry from Wena and Granny, or rather Granny.

I’ll be putting up a list of the other IMBB dishes tomorrow once the full listing comes in. So, come by tomorrow and see the gorgeous and sumptious spread ahead!

Ta ta!

: : Prologue to IMBB No. 5 : :

Here is a bit of a teaser from Gil in New Zealand and his Malaysian friend. As soon as he got wind of IMBB No. 5, he immediately sent me some photos of great catch from the sea. So, in the run up to IMBB No. 5, here is a read on great things to eat from the sea, albeit uncooked ones.

Red Snapper are in good numbers here and the most common recreation sport and table fish. Snappers are part of the Sea Bream family and NZ snapper is : Chrysophyrus

auratus. ‘Ikan Merah’ is also part of the sea Bream family. Snapper fillet are about

NZ$20 to $23 per/kg (x $2.25 for RM$!!!!)

The ‘funny’ one is Oreo Dory or commonly known as John Dory.A delicate fish and a welcome catch to any fisherman. The fable is that black ‘thumb’ mark on it is John The Baptist’s thumb mark when feeding the hungry 5 thousands ( or was it three?) in the Bible.That’s why it’s called John Dory/ JD for short.

New Zealand manages its ocean resources very seriously. There is strict Quota allocated for commercial catch each year. Recreation fishing have size &/ Bag limit for snappers and most other seafood like Hapuka(grouper), Blue Cod, Flounder (pomfret) scallops, oysters, crayfish and the big buggers like Marlin, Swordfish and Tuna. Snapper can only be taken at 27cm length from tip of nose to the V of the tail. Any under this 27cm must be thrown back into the sea.Bag limit is 9 per person, per day. Any undersizes are illegal subject to hefty fines, confiscation of Boat and vehicles involved by the Crown. We can usually catch a good feed of snappers 1/2 to 1 hour from the Central Auckland either from the shore or in a boat. That big pile of snappers was half a day fishing on my boat during summer.Unlike in most Asian countries, 2 -4 hours (100km) stretch from the coast , the sea is basically ‘dead’ due to overfishing & pollution.

The Clean Green image of NZ comes with alot of funds for Resource Management Acts and volunteers Fisheries Officers. Although the laws do get broken by a small section of the population, the majority of Kiwis have this mentality drilled-in since young to respect and treasures the natural resources of the land, sea & birdlife.

Also, Claudine is the very first person to submit her recipe as she was going to be away for the weekend. So, as an appetizer to the event, here it is : a marvelous and tasty dish called Bouillabaisse. Enjoy the read! Also, don’t forget to pop by tomorrow! There will be a lot of people trying out different recipes of fish. So, join us tomorrow!

Cheerio!