For the Red Snapper：
2 red snapper filets(about 300 g)
1/4 tsp salt
1/8 tsp white pepper
2 tsp olive oil
For the Peas：
1 tsp garlic, chopped
80 g cherry tomato, half
100 g peas
1/8 tsp salt
Black sand pepper to taste
Set the PENGFA Cook Helper at 140°F/60°C & 20 mins
Season the snapper with salt, white pepper & olive oil and put it into the zipped bag.
then put it into the water bath for 20mins
When time is up, take the snapper out of the bag and drain the unnecessary sauce.
Heat the pan with medium flame and add the olive oil.
Put the snapper on the pan ( skin faces down)
fry the snapper until it gets brown around 30 seconds.
Heat a pan with medium flame and put the olive oil on it.
Fry the chopped garlic well.
put the chopped cherry tomato & peas into the pan and cook them until they are soft.
Add the salt & grounded black pepper with the snapper.
It’s ready to serve.