Barbecued Thai-Style Sous Vide Fish
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Anova
Anova
Pro-level cooking techniques made simple.
Ingredients for 2
2 barramundi or sea bass fillets
2 tbs (30 ml) coconut milk
¼ cup chopped cilantro
2 tsp (10 ml) lemongrass, very finely chopped
2 tsp (10 ml) ginger, grated
1 garlic clove, crushed
1 tbs (15 ml) lime juice
1 tbs (15 ml) fish sauce
1 tbs (15 ml) soy sauce
1 tbs (15 ml) palm sugar, grated (or brown sugar)
Directions
-
Step 1
Preheat Anova to 57C. Seal the fish fillets in bags with the coconut milk, put in water bath and set timer to 30 minutes.
-
Step 2
Combine all of the sauce ingredients in a bowl. Then when fish is finished cooking sous vide, finish very quickly on a hot grill or hot grill pan. Pour sauce over top to serve.