Healthy Sous Vide Fish with Thai Dressing
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Ingredients for 2
2 barramundi or sea bass fillets
1/4 cup (59 ml) chopped cilantro
1 small red chilli, chopped
4 tbs (60 ml) coconut milk
2 garlic cloves
1 small red chilli
1 tbs (15 ml) palm sugar (or brown sugar)
¼ cup (59 ml) lime juice
3 tbs (44 ml) fish sauce
Directions
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Step 1
Preheat Anova to 134.6F (57C).
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Step 2
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 3
In a pestle and mortar, combine the garlic, red chilli and palm sugar, then add the fish sauce and lime juice.
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Finishing Steps
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Step 0
When the fish is finished cooking sous vide, spoon 4 tbs of the sauce from the bag into the sauce you have made and combine.
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Step 1
Place the fillets on plates, pour sauce over the top, and scatter over cilantro and chopped chilli.