Thai-style Whole Sous Vide Snapper


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, ...

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This Thai-inspired dish brings together a Thai dressing and sous vide whole snapper.  You will be cooking the whole fish so do expect bones. If you don’t like eating things on the bone, then this recipe is probably not for you. However, if you’re a fan of authentic Asian cooking and don’t mind eating carefully to avoid bones, you’ll probably love this dish. 

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Ingredients for 2

  • Two small whole snappers, cleaned and gutted

  • 1 stick lemon grass, middle section only, cut into 3-inch segments and bruised

  • 2 garlic cloves, bruised

  • 3 kaffir lime leaves, torn

  • Salt and pepper

  • ½ cup fresh cilantro, torn

  • 2 tbs green onion, thinly sliced diagonally

  • 1 lime cut into wedges

  • -


  • ¼ cup sweet chilli sauce

  • ¼ cup lime juice

  • ¼ cup palm sugar, grated (or light brown sugar)

  • 1 tbs fish sauce

  • 3 tbs soy sauce

  • 2 tsp grated ginger


  • Step 1

    Preheat Anova to 140F (60C).

  • Step 2

    Fill fish cavities with lemongrass, garlic and kaffir lime leaves, and season the outside with salt and pepper.

  • Step 3

    Seal fish in bags, put in water bath and cook sous vide for 60 minutes.

  • Step 4

    Mix together dressing ingredients in a bowl and set aside.

    • Plate up!

    • Step 0

      Put the fish fillets on individual plates, pour dressing over, scatter cilantro and green onion on top and serve with lime wedges on the side.

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140 F / 60 C Recipe Temp
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