Name: Sous Vide Coconut Mahi Mahi with Binakol Paella Cakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 pcs large ripe tomatoes cut in half and seeds removed; 3 cloves garlic; 1 pc medium onion, peeled and cut into wedges; 1 pc large red capsicum, seeds removed and cut in half; extra virgin olive oil as needed; 2 cans whole, peeled tomatoes; 4 tbsp tomato paste; 55 ½ cups water; ½ cup heavy cream; salt and pepper to taste; For Garnish:; pistou; olive oil

AuthorBreville PH

RatingDifficultyAdvanced

Yields1 Serving

Prep Time15 minsCook Time40 minsTotal Time55 mins

3 pcs large ripe tomatoes cut in half and seeds removed

3 cloves garlic

1 pc medium onion, peeled and cut into wedges

1 pc large red capsicum, seeds removed and cut in half

extra virgin olive oil as needed

2 cans whole, peeled tomatoes

4 tbsp tomato paste

55 ½ cups water

½ cup heavy cream

salt and pepper to taste

For Garnish:

pistou

olive oil

In a vacuum bag, place in mahi-mahi, coconut broth, chili and a touch of seasoning. Seal and place in the sous vide machine and set it at 62°C. Cook for about 6 to 7 mins.

Scoop out 45g of the Binakol Paella and mold it into cakes, set aside.

On the flat side of the Breville BBQ Grill™ cook the paella cake until golden brown and set aside.

Caramelize the lemon with a blow torch. Grill the cherry tomatoes with little oil using the Breville BBQ Grill™, finish with salt & pepper.

Take out the mahi-mahi from the vacuum bag once done. Set aside to rest.

Create the foam by combining cold water, lemon, and cucumber muddled together and infuse for about 5 to 10 minutes. Add 1 tsp per cup of water of Lecite, and blend with a hand blender to create the foam.

To serve: place the Binakol Cakes in the plate and top with the mahi-mahi, garnish with the cucumber foam and micro greens.

CategoryBlender, Multi Cooker, Recipes, Seafood

Ingredients