Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons of tamarind paste, 1 teaspoon of turmeric powder, 0.5 teaspoon of cumin powder, 0.5 teaspoon of coriander powder, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper to create a thick marinade.

2. 2

   Evenly coat 340 grams of snapper fillets with the tamarind spice marinade, then place the marinated fillets into a sous-vide bag, ensuring air is removed before sealing.

3. 3

   Submerge the sealed bag in a preheated water bath set to 52 degrees Celsius and cook for 45 minutes to perfectly prepare the fish.

4. 4

   While the fish cooks, heat 1 tablespoon of coconut oil in a small saucepan over medium heat, then add 10 fresh curry leaves, 1 finely sliced green chili, 1 inch of grated fresh ginger, and 2 minced fresh garlic cloves, sautéing for 2 minutes until fragrant.

5. 5

   Pour in 0.5 cup of full-fat coconut milk and 0.25 teaspoon of sea salt, bringing the mixture to a gentle simmer for 5 minutes to allow the flavors to meld and the sauce to slightly thicken.

6. 6

   Remove the sous-vide snapper fillets from the bag, pat them dry with a paper towel, and sear them in a hot pan for 1-2 minutes per side until a golden crust forms.

7. 7

   Serve the sous-vide tamarind-crusted snapper immediately, generously spooning the warm coconut infusion sauce over each fillet.