Sous Vide Salmon Cubes in Curry Laksa
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Ingredients for 2
1 (12-ounce) salmon filet, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
8 tablespoons laksa paste
2 shallots, thinly sliced
2 cups chicken stock
2 cups coconut milk
4 kaffir lime leaves, torn in half
2 (2-ounce) egg noodle nests
1 cup bean sprouts, for serving
1/4 cup roughly chopped cilantro, for serving
2 tablespoons deep fried shallots, for serving
2 Thai chiles, roughly chopped, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
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Step 2
Lightly season the salmon with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion method or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 15 minutes.
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Step 3
While the salmon is cooking, prepare the curry: Place laksa paste in a large saucepan over medium-high heat. Fry the laksa paste until fragrant, about 1 minute.
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Step 4
Add the shallots, stir to coat with the laksa paste, and sauté until soft, about 2 minutes. Stir in the chicken stock, coconut milk, and kaffir lime leaves. Bring to a simmer, reduce heat to medium, and cook for 5 minutes.
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Step 5
While the curry is simmering, prepare the noodles in a separate pot according to package directions. Drain, rinse, and divide between 2 serving bowls.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the salmon from the bag and set in a small bowl.
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Step 1
Pour the curry sauce over the noodles and top with salmon. Garnish curry with bean sprouts, cilantro, shallots, and Thai chiles. Serve.