Creamy Thai Red Curry with Sous Vide Fish
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Pro tip? Stir in the fish right at the end so you don't over-cook it.
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Ingredients for 2
2 barramundi or sea bass fillets
2 tbs (30 ml) coconut milk
2 tbs (30 ml) vegetable oil
2 tbs (30 ml) cilantro, roughly chopped
2 tbs (30 ml) red curry paste
1 red onion, chopped into chunky pieces
1 cup (237 ml) eggplant, chopped into chunky pieces
2 cloves garlic, diced
2, 2-inch segments of lemongrass, bruised
1 cup (237 ml) coconut milk
1 cup (237 ml) chicken stock
1 tbs (15 ml) palm sugar (or brown sugar)
2 tbs (30 ml) lime juice
Directions
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Step 1
Preheat Anova to 57 C (134.6 F), seal the fish fillets in bags with the coconut milk, put in water bath and set timer to 30 minutes.
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Step 2
In a pot, fry off the curry paste, red onion, eggplant and garlic in some oil for a couple of minutes, then add the lemongrass, coconut milk and chicken stock and bring to a boil, then simmer until the fish is done cooking sous vide, then add the palm sugar and lime juice, combine and take off the heat - carefully add the fish right at the very end.