Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 600 grams of fresh seabass fillets with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then place each fillet in a vacuum-sealable bag with 0.5 tablespoon of dendê oil.

2. 2

   Vacuum seal the bags and immerse them in a preheated sous-vide water bath set to 55 degrees Celsius for 45 minutes to 1 hour, until the fish is cooked through and flaky.

3. 3

   While the fish cooks, heat 1.5 tablespoons of dendê oil in a large pot or deep skillet over medium heat, then sauté 1 medium yellow onion and 3 minced cloves of garlic for 3 minutes until fragrant.

4. 4

   Add 1 medium red bell pepper, thinly sliced, and 1 piece (about 5 cm) of finely grated fresh galangal to the pot, cooking for an additional 5 minutes until the vegetables soften slightly.

5. 5

   Pour in 400 milliliters of full-fat coconut milk and the juice from 1 whole lime, bringing the mixture to a gentle simmer for 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly.

6. 6

   Once the fish is cooked, carefully remove it from the sous-vide bags and gently transfer the fillets to individual serving plates.

7. 7

   Generously spoon the warm galangal-coconut moqueca sauce over each seabass fillet and garnish with 0.25 cup of freshly chopped cilantro before serving immediately.