Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the aromatic paste by blending 2 tablespoons of chopped fresh galangal, 3 chopped medium shallots, 4 cloves of minced garlic, 1 teaspoon of turmeric powder, 2 tablespoons of fish sauce, and 1 stalk of thinly sliced lemongrass until smooth.

2. 2

   Season 4 fish fillets, each weighing about 6 ounces for a total of 24 ounces, with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then evenly coat each fillet with approximately 1.5 tablespoons of the prepared aromatic paste.

3. 3

   Place each coated fish fillet into individual vacuum-sealable bags, ensuring all air is removed, then seal the bags tightly.

4. 4

   Preheat a water bath to 60 degrees Celsius (140 degrees Fahrenheit) using a sous-vide immersion circulator.

5. 5

   Submerge the sealed fish fillets in the preheated water bath and cook for 1 hour, or until the fish is cooked through and flaky.

6. 6

   Carefully remove the cooked fish fillets from the sous-vide bags, reserving any aromatic juices.

7. 7

   Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat, then lightly sear each fish fillet for 1 minute per side to develop a slight crust.

8. 8

   Serve the Sous-Vide Nga Pa Sa Laung immediately with fresh steamed jasmine rice and a side of crisp sliced cucumbers, drizzling with any reserved bag juices.