Sous-vide Salmon & Ginger Congee

Congee provides a neutral platform for infusion of clean flavours & the addition of any protein. Often consumed as a breakfast item, it lends itself to almost any dining occasion

Feeds 4

Ingredients

 

Method

  1. Soak rice for 2 hours in cold water and drain
  2. Bring the fish stock to the boi. Add the drained rice to stock and simmer for a couple hours or until it becomes a thin gruel. Top with water if necessary
  3. Add 1 tsp julienne of ginger, 1 tsp minced ginger, mushroom soy sauce, 2 tsp cornstarch diluted in 1 tbsp of water and simmer for a further 10 min
  4. Season the salmon and vac bag the salmon with 1 tbsp of avocado oil
  5. Sous-vide in water for 20 minutes at 52°C
  6. Plate 4 bowls of the congee, add salmon and garnish with green onion oil and chili oil (see recipe below)

 

Green onion oil & chili oil

Separately, purée red chillies and green onions in 1/2 cup of oil and season with a little salt. Sit overnight to infuse.

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