Sous Vide Wahoo with Coconut Curry and Almonds

Wahoo is a steak-y white fish--perfect for the mildly sweet coconut flavor balanced by the curry powder. You can intensify the curry if you like, but you don't want to overpower the fish with too much. Make sure to pour the milk from the cooking bag over the fish at the end for a simple cream sauce with no work. Note: The filet I used was nearly 2-inches thick, hence the full hour cooking time. Thinner filets will cook faster. I cooked it until the skin peeled away easily; you can test it a couple of times if you need to. Just reseal the bag by carefully lowering it back into the hot water until air is pushed out again.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 122F / 50C

Ingredients

• 1/2 cup (118 ml) coconut milk
• 1 teaspoon (5 ml) curry powder
• 1/4 teaspoon (1.2 ml) adobo seasoning
• 1 pound wahoo or other thick white-fish filet
• 1 bay leaf
• 1/4 cup (59 ml) sliced almonds
• 2 tablespoons (10 ml) unsweetened coconut flakes
• Salt and freshly ground black pepper
• 1/4 cup (59 ml) chopped fresh cilantro

Directions

1. Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC). In a medium bowl, whisk together coconut milk, cry power, and adobo seasoning. Place in a large zipper lock bag with the fish and bay leaf. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes to 1 hour, depending on the thickness of the filet (see note).
2. While fish is cooking, prepare the topping: Combine almonds and coconut in a nonstick skillet over medium heat. Toast mixture until golden brown, stirring frequently. Remove from the heat and season to taste with salt and pepper.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the fish from the bag and reserve cooking liquid. Remove the skin from the fish, divide in half, and place on serving plates. Pour about 1/4 cup (59 ml) reserved cooking liquid over each filet. Top each filet with 2 tablespoons (10 ml) almond mixture. Sprinkle with cilantro. Serve.