Serves: 2 humans with reasonable appetite
Time required including Prep: 15 mins
Fish could be cooked in advanced and chilled.
Chef Knife or knife of your preference
Immersion Circulator, or a pot filled with water and a thermometer.
Microplane or a fine grater
Chopsticks or a fork
2 Cold Swai fillets cooked sous vide. 55 centigrade for 10 minutes. Chilled.
4 tbsp grated cabbage
1 medium shallot brunoise
2 tsp jalapeño brunoise
2 tsp microplaned fresh ginger
2 limes juice
Salt and Olive oil to taste
Mix all the diced and grated ingredients with the lime juice.
Shred fish using your fingers.
Mix everything together.
add salt, taste until yummy.
Add a splash of extra virgin olive oil.
Work fast, you want to serve this dish cold.
Some pictures during the process: