Fish Curry - Mix & Match
Tender white fish fillets are sous-vide in a mildly spicy, aromatic coconut curry sauce that's brightened with fresh cilantro and a hint of lime. Heat and serve.
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Ingredients and Instructions
INGREDIENTSwhite fish fillets, coconut milk (coconut extract, water, citric acid, sodium metabisulfate), onions, curry paste (dried red chili, shallot, garlic, soybean oil, sugar, salt, fresh turmeric, lemongrass, spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galanga, cloves), galangal, curry powder (mustard, cumin, coriander, fenugreek, flour, chili, pepper, fennel, turmeric), kaffir lime), fresh garlic, fresh lime juice, fresh cilantro, vegetable oil. CONTAINS: COCONUT, FISH, SOY, WHEAT.
HEATING INSTRUCTIONS Must be heated before eating. From frozen: POUCH IN WATER: Bring a medium pot of water to a boil. Reduce heat to just below a simmer (185°F). Slip pouch into water for 17-19 minutes or until internal temperature reaches 165°F. Carefully remove pouch, cut open and pour into a bowl. MICROWAVE: Place pouch in a microwave-safe container. Make a 1" slit on top of pouch. Heat on high for 5-7 minutes or until internal temperature reaches 145°F. Carefully cut open pouch and pour into a bowl. Pouch and contents will be hot. Do not heat pouch in conventional or toaster oven.