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

• • 300g of Mt Cook Alpine Salmon
  • 1 Cup sushi rice
  • 10 cups of fish stock
  • 1 tbsp mushroom soy sauce
  • Fresh ginger
  • 2 tsp corn starch
  • Avocado oil
  • Water
  • Salt

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

• • 1/2 cup green oinions
  • 1/2 cup red chillies
  • 1 cup rice bran oil
  • Salt

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