Ingredients
- 1 bunch coriander
- 30 g coconut chips
- 1 green chilli
- 1/2 ts coriander powder
- 1/2 ts cumin powder
- 2 tbs lime juice
- 1 ts sugar
- 2 piece of fresh cod fillet (approx. 200 g each)
- coarse sea salt
Preparation
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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