How to Sous-Vide Chilean Seabass w/ a Coconut Curry Soubise
Palm Sugar which I just remembered I should have mentioned in the video instructions. I used 2 of them. a.co/d/6FASwI5
Chilean Sea Bass with a Coconut Curry Soubise Sauce
2-Onions
3-4 Cloves of Garlic
2-4 Tbl of Curry Paste (I prefer Red for this dish)
1-Tsp of Dried Cilantro ) or you could use Fresh but use the stems and increase to 1-Tbl.
Palm Sugar to taste, but I used 2-Knobs
3-4- Kaffir Lime Leaves, Dried
1/2 Tsp. Cumin
1-Tsp of Fish Sauce
Salt to taste
2-Cans of Coconut Milk
Peel one Lime
Saute Onions in lots of butter and a sprinkle of salt until soft and translucent with just a touch of color. Add the garlic and saute for about 3 minutes.
Add the curry paste and saute for a bit, then add cilantro and cumin; cook further........maybe about 3 minutes.
Add Coconut milk and stir until incorporated. Add fish sauce and Palm Sugar, Kaffier Leaves, and Lime Peel.
Simmer covered for about 45-Minutes
Remove Kaffir Leaves and Lime Peel and process using a high-speed Blender. Taste and adjust as necessary.
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