Sous Vide Fish Burger with Charred Pineapple
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, ...
Ingredients for 2
Basa fillet, cut in half
4 lemon slices
Salt and pepper
2 burger buns, sliced
4 pineapple rings (2 to go in the burgers, and 2 as a garnish)
2 leaves of romaine lettuce
4 slices of tomato
4 tbs whole-egg mayo
4 tsp fresh lemon juice
2 crushed garlic clove
4 tsp hot sauce
Preheat Anova to 55C.
Season fish with salt and pepper and seal in bags with lemon slices.
Put bags in water bath and set timer on Anova to 30 minutes.
Mix together chilli aioli ingredients in a small bowl and put in the refrigerator.
When the fish has a few minutes left, sear the pineapple rings on the grill or on a grill pan for 2 minutes each side or until you get a good char (then leave grill or grill pan on for the next step).
Take fish out of the bags, discarding liquid, pat dry with paper towel, and very carefully sear for 1 minute on one side on the grill or on a grill pan.
Carefully take it out of the pan and place in the bun, then top with chilli aioli, lettuce, tomato and pineapple rings and serve.