Creamy Thai Red Curry with Sous Vide Fish

Ingredients

• 2 barramundi or sea bass fillets
• 2 tbs (30 ml) coconut milk
• 2 tbs (30 ml) vegetable oil
• 2 tbs (30 ml) cilantro, roughly chopped
• 2 tbs (30 ml) red curry paste
• 1 red onion, chopped into chunky pieces
• 1 cup (237 ml) eggplant, chopped into chunky pieces
• 2 cloves garlic, diced
• 2, 2-inch segments of lemongrass, bruised
• 1 cup (237 ml) coconut milk
• 1 cup (237 ml) chicken stock
• 1 tbs (15 ml) palm sugar (or brown sugar)
• 2 tbs (30 ml) lime juice