Sous-vide Salmon & Ginger Congee

Sous-vide Salmon & Ginger Congee

Serves 4


300g of Mt Cook Alpine Salmon
1 cup rice
10 cups of fish stock
1 tbsp shoyu soya sauce
Fresh ginger
2 tsp corn starch
Olive oil or avocado oil

Green onion oil and chilli oil 
1/2 cup green onions
1/2 cup red chilli padi
1 cup Olive oil



  1. Soak rice for 2 hours in cold water and drain
  2. Bring the fish stock to the boi. Add the drained rice to stock and simmer for a couple hours or until it becomes a thin gruel. Top with water if necessary
  3. Add 1 tsp julienne of ginger, 1 tsp minced ginger, mushroom soy sauce, 2 tsp cornstarch diluted in 1 tbsp of water and simmer for a further 10 min
  4. Season the salmon and vac bag the salmon with 1 tbsp of avocado oil
  5. Sous-vide in water for 20 minutes at 52°C
  6. Separately, purée red chillies and green onions in 1/2 cup of oil and season with a little salt. Sit overnight to infuse.
  7. Plate 4 bowls of the congee, add salmon and garnish with green onion oil and chilli oil 

Recipe and Image Credit: Mt Cook Alpine Salmon

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