AuthorBreville PH
RatingDifficultyAdvanced

TweetSaveShare

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

1

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.

2

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

3

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

4

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

5

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

6

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. 

7

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

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

Directions

1

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.

2

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

3

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

4

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

5

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

6

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. 

7

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

Sous Vide Coconut Mahi Mahi with Binakol Paella Cakes