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Cod fillet with coriander and coconut

Category Fish & seafood

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  • 55 minutes
  1. 1 bunch coriander
  2. 30 g coconut chips
  3. 1 green chilli
  4. 1/2 ts coriander powder
  5. 1/2 ts cumin powder
  6. 2 tbs lime juice
  7. 1 ts sugar
  8. 2 piece of fresh cod fillet (approx. 200 g each)
  9. coarse sea salt

1. Finely chop the coriander leaves with all the ingredients up to and including the sugar in the Quick Cut.

2. Place the fish fillets in a heat-resistant bag, spread the coriander mixture around the fish fillets and vacuum-seal the bags. Marinate in the fridge for approx. 1 hour.

3. Fill the pot with approx. 3 liters water, place the pot on the Navigenio and place the fish package inside.

4. Switch Navigenio to “A” and cook for approx. 15 minutes in the 60°C program.

5. At the end of cooking time, remove the pot from the Navigenio. Remove the fish fillets from the vacuum-sealed bag, drain a little, season with some sea salt and serve immediately.

This recipe has been tested and approved by AMC.

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Cooking method

60 °C Sous-vide


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