Red Snapper Sous Vide with Coconut Tamarind and Caper Sauce

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This show-stopping culinary creation was made by no other than celebrity chef and author Sau del Rosario.

Preparation time: 15 minutes
Serves 2 to 3

INGREDIENTS
1 kilogram red snapper (maya-maya), filleted and cut into pieces
4 tablespoons red onion
bay leaf
cracked peppercorn
12 tablespoons extra virgin oil
6 teaspoons garlic, minced
6 tablespoons coriander, sliced
6 tablespoons coconut cream

FOR THE SAUCE
4 tablespoons coconut oil
2 tablespoons olive oil
4 tablespoons onion, minced
4 tablespoons garlic, minced
4 tablespoons coriander
2 tablespoons ginger, minced
2 tablespoons lemongrass
6 pieces fresh tamarind
2 pieces red chili, chopped
1⁄2 cup white wine
2 cups fish stock
1⁄2 cup coconut milk
1⁄2 cup fresh cream
salt and pepper, to taste
2 tablespoons unsalted butter

PROCEDURE
1. To make the stock, use head and bones of the snapper. Simmer with water, red onion, bay leaf, and peppercorn. Strain.
2. To sous vide the fillet, set the sous vide machine to 135oC. In a Ziploc plastic bag, add fish and the other ingredients. Seal.
3. When the water bath reaches the temperature, dip the plastic with fish for an hour to cook. Set aside.

FOR THE SAUCE
1. In a pan, sauté the onion, garlic, coriander, ginger, lemongrass, coconut oil, and olive oil.
2. Add tamarind and mix with the rest of the ingredients.
3. Add white wine until reduced to half. Add stock and simmer for another 5-7 minutes.
4. Add creams and cook for another 5 minutes under low temperature. When cooked strain and add the butter. Season.
5. Garnish and serve.

Recipe by Chef Sau del Rosario
Photography by Bert Santos

This recipe was originally published on the April-May 2018 issue of Breakfast Magazine.