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    Sous Vide Halibut with Thai Green Curry, Herbs, Roasted Peppers

    Posts: 23,161
    in Seafood
    Been a while since I posted anything but this one is worthy of noting (and putting the recipe somewhere I can share and revisit myself)

    fish cook: dry brined with 4:1 kosher salt to raw sugar for 30 min. Rinsed and sous vide 45 min @ 130. I seared my piece on one side after the bath, TFJ did not. We were both very happy with the results. Texture was unreal.  Perfect time and temp for halibut (thanks to Kenji for that) 



    Curry Paste (from Epicurious)


    TFJ’s revisions:

    Substitute 
    3 Serranos
    1 tsp fish sauce for shrimp paste
    3 small bay leaves, zest of 3 limes and zest of 1 lemon for kaffir lime leaves

    green curry sauce:


    TFJ’s revisions:

    2 Tbsp curry paste
    2 tbsp fish sauce (none at finish)
    Reduce by half 
    Sub Thai basil if possible
    Keepin' It Weird in The ATX FBTX
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    Comments

    • Posts: 1,179
      Looks like a killer plate of food  B)
      DFW - 1 LGBE & Happy to Adopt More...
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    • Posts: 19,136
      Dude... I’d be all over that. Haven’t delved into making Thai curry pastes from scratch, but this definitely inspires me to. 

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 23,161
      caliking said:
      Dude... I’d be all over that. Haven’t delved into making Thai curry pastes from scratch, but this definitely inspires me to. 
      It’s right up your alley. 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 10,458
      On the list of have to make.  I’ve been playing with curries lately and this looks great.  

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 6,481
      SV must be a great way to prep fish. The cook looks most excellent. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
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    • Posts: 11,354
      Sweet !
      Visalia, Ca @lkapigian
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    • Posts: 23,161
      SciAggie said:
      SV must be a great way to prep fish. The cook looks most excellent. 
      It’s what we use it for the most. Seems the more delicate the ingredients, the better suited they are for Sous vide. 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 2,432
      WOW great cook - looks beautiful.  Thanks for sharing - I will try this 100%  (maybe with some shortcuts) next time I find a good peice of Halibut.
      Columbus, OH

      “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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    • Posts: 1,961
      That's a great looking cook.  Thanks for sharing.... the pictures, at least.
      (now only 16 stone)

      Joule SV
      GE induction stove
      Gasser by the community pool (currently unavailable)
      Scale (which one of my friends refuses to use)
      Friends with BGEs and myriad other fired devices (currently unavail IRL)
      Occasional access to a KBQ and Webber Kettle
      Charcuterie and sourdough enthusiast
      Prosciuttos in an undisclosed location

      Austin, TX
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    • Posts: 8,207
      Every time I see a cook like this I say I'm going to SV my fish next time I get some and I talk myself out of it.......ALWAYS.  I think this may be just the kick in the azz that I need.  Thanks for posting because it looks incredible!!!

      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

      2 Large
      Peachtree Corners, GA
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    • Posts: 23,161
      GATraveller said:
      Every time I see a cook like this I say I'm going to SV my fish next time I get some and I talk myself out of it.......ALWAYS.  I think this may be just the kick in the azz that I need.  Thanks for posting because it looks incredible!!!
      You won’t be sorry. I never cook fish any other way anymore. 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 3,060
      Excellent, I will be trying this as well!
      Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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    • Posts: 12,628
      Great cooks. Have to remember to do forum search on 'green thai curry' next time, my bookmarks are getting out of control  :)
      IMO SV is kind of an oxymoron ... great for delicate fish but also great for tough blade roast.
      canuckland
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    • Posts: 1,025
      That is a beautiful plate of food.  Nice work.
      It's "Smokin Gal", not "Smoking Al".
      Egging in the Atlanta GA region
      Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
      Arteflame grill grate

      http://barbecueaddict.com
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