Sous Vide Crimson Snapper with Red Rice Salad

by

Tenina Holder

POSTED July 3, 2020 (LAST UPDATED December 9, 2020)

Serves

4

Total Time

3hrs 30mins

Calories

595

Sous Vide is super easy once you get the idea behind slow low cooking. Especially in the Thermomix. You do not need the TM6, perfect in all of them.

recipe-image

    INGREDIENTS


  • Flat-leaf parsley icon
    Flat-leaf parsley

    1 handfulleaves of

  • Cherry tomatoes icon
    Cherry tomatoes

    250 g (about 16 ⅔)quartered

  • Pine nuts icon
    Pine nuts

    50 g (about ¼ cup)toasted

  • Shallot icon
    Shallot

    2 (about 84 g)sliced

  • Black peppercorns icon
    Black peppercorns

    as neededfreshly ground

  • Lemon icon
    Lemon

    1 (about 58 g)zest of, juice of

  • Parmesan cheese icon
    Parmesan cheese

    30 g (about 3 ⅛ tablespoons)finely grated

  • Red rice icon
    Red rice

    200 g (about 1 cups)

  • Water icon
    Water

    as needed

  • Extra virgin olive oil icon
    Extra virgin olive oil

    50 g (about 3 ⅝ tablespoons)

  • Whitefish filet icon
    Whitefish filet

    600 g (about 600)

  • Pink himalayan salt icon
    Pink himalayan salt

    ¼ teaspoon (about 1 g)

  • Lemon juice icon
    Lemon juice

    40 g (about 1 ½)

  • Fresh basil icon
    Fresh basil

    4 sprigs

  • Water icon
    Water

    500 ml (about 500 g)

  • Fresh basil icon
    Fresh basil

    1 handful

    METHOD


  • 1. Place rice into the simmering basket
  • 2. Rinse it with water straight into the Thermomix bowl (over the top of the rice)
  • 3. Steam - approx 30 min, 100°C, speed 3
  • 4. Tip into a large bowl and drizzle with plenty of EVOO while you allow it to cool
  • 5. Move onto cooking the fish
  • 6. Place the fish fillets into a stasher bag or vacuum sealed bag with EVOO, salt, lemon juice and basil
  • 7. Remove as much air as possible and refrigerate for up to 48 hours
  • 8. Add water to the Thermomix bowl
  • 9. Place the stasher bag with the fish in it, into the simmering basket
  • 10. You may need to push it down, but try and keep the fish shape intact as much as possible
  • 11. Cook - approx 40 min, 60°C, speed 2
  • 12. Check that the fish is done by opening up the bag and flaking a piece of fish with a fork
  • 13. If it is soft and breaks easily you are ready
  • 14. Otherwise, add more cooking time in 5 minute increments
  • 15. Set aside (still in the bag) while you prepare the salad
  • 16. Toss the rice with all remaining ingredients and season to taste
  • 17. Add cracked pepper if you wish
  • 18. Serve the salad on individual plates, topped with a piece of fish, then using a microplane, zest the lemon and finely grate plenty of parmesan on top of the salad and the fish
  • 19. Serve immediately

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