Thai curry sous vide salmon

Sprinkle some salt on the front and back of the salmon steak
Salmon fillets in a SealVax bag, plus a little lemongrass, ginger slices, peppers
Vacuuming Salmon Steaks Using a Sealvax Vacuum Device and Liquid Isolator
Sous Vide1 hours
46 ° C ~ 54 ° C
Dry the fish after Sous Vide
Fry the fish until crispy
Thai Sauce: Add a little olive oil to the pot, add minced garlic, minced ginger, lemongrass, fry until fragrant, add curry powder, turmeric
Add coconut milk, a little brown sugar and a little fish after frying, add a little salt and fresh lemon juice after cooking

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