Sous Vide Hake with Coconut | Recipe by sousvidetools.com

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Sous Vide Hake with Coconut | Recipe by sousvidetools.com

Sous Vide Hake with Coconut, Coriander and Thai Spices, Sautéed Rice Noodles

Sous Vide Hake with Coconut, Coriander and Thai Spices, Sautéed Rice Noodles Fish and Seafood
  • COOK TIME: 45 Minutes
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Easy

Ingredients

  • 4 x 200g Skinless Hake Portions
  • 200ml Coconut Milk
  • 3 Tsp Red Thai Spice Paste
  • 1 tblsp Palm Sugar
  • Zest 2 Limes
  • 1 Bunch Coriander, finely chopped
  • 150g Soaked Rice Noodles
  • 2 Lime Leaves, finely chopped
  • Sea Salt
  • Sugar

Equipment

EQUIPMENT

Vacuum Packaging Machine
Vacuum Pouches
Chopping Boards
Sauté Pans
Small Blender
Sous Vide Water Bath
Bowls

Method

This recipe is a moist and beautiful way of cooking the hake, the subtle spices work really well together.

METHOD

  1. Place the hake on a plate and season with salt and a pinch of sugar, set the plate aside in the fridge for 3 hours
  2. In a small blender add 150 mls of coconut milk, Thai spice, palm sugar, ½ the lime zest, ½ the coriander and 1 lime leaf
  3. Blend the mix together to form a paste
  4. Place the hake portions in vacuum pouches and add equal amounts of the spice mix into each pouch
  5. Place the pouches into a pre heated water bath at 50 degrees and allow to cook sous vide for 40 minutes
  6. In a small saucepan add the remaining coconut milk, lime zest and lime leaf. Toss the noodles until they are hot, season to taste
  7. When the hake has cooked, remove from the pouch
  8. Serve the noodles in a bowl and place the hake on top, garnish with coriander

Chef’s Tip –

Why not add roasted garlic puree with a little lemon zest and a sprinkle of thyme for a roasted flavour

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