Here we use the butterfly whisk lying flat in the Varoma dish to ensure good steam circulation around a baking paper parcel - a good trick to remember for your own recipes. Serve this easy meal with naans or soft bread to soak up the tasty green paste and sauce, and feel free to use our tip to make a spicy dinner for two if you prefer.

For best results with this recipe, remove the salmon you will use from the refrigerator 20-30 minutes before baking and bring it to room temperature.

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free.

To ensure this recipe is gluten free, be sure to read the label of your fish sauce.

This is a great dish for a Friday night dinner! Crispy breadcrumbed fish paired with extra crispy potatoes and our dill mayonnaise, this is sure to satisfy your takeaway cravings whilst being healthier for being homemade.

This recipe is also great with hapuka, snapper, salmon or tuna.

The combination of beans and seafood is common in many Mediterranean countries. In this recipe the small black-eyed beans serve as a bed for the pleasant firmness of the squid, giving this dish an interesting balance of flavour and texture. Packed with nutrients, this recipe feeds many and can be adapted to your ingredients and preferences.

As the fish marinade is served as a sauce, it is important to choose high quality, fresh fish.

Check your fish for doneness after 25 minutes. Cooking time will depend on the thickness of your fillet.

Dry brining the salmon before cooking sous-vide helps to firm up the texture and prevent it turning watery and mushy.

When steaming in step 2 is finished, check whether potatoes are fully cooked. If not, remove Varoma with salmon and set aside to keep warm, then cook potatoes longer until tender.

Any variation in the size and thickness of salmon fillets will result in a different degree of doneness (i.e. larger fillets may require a few more minutes of cooking time).

While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet many chefs find that it's best enjoyed when cooked to medium – 125°F.

You can make this pie up to 6 hours ahead. Just store it covered in the fridge and add an extra 10 minutes onto the baking time.

Kudzu is a natural vegetable-based thickening agent. You can buy it at specialty food stores or online.

To protect against discolouration with longer-term use, 30 g lemon juice or 1 level tsp vitamin C or ascorbic acid must be added to the water.

Banana leaves can be substituted with baking paper. In step 5, brush each fish fillet with marinade, place each fillet on a piece of baking paper (approx. 30 cm x 40 cm), fold in the 4 sides to create a parcel then tie with butcher's string. Repeat with remaining fish fillets, then place 4 parcels in 'Ben' stoneware baking dish. Continue with recipe.

When steaming in step 2 is finished, check whether potatoes are fully cooked. If not, remove Varoma with salmon and set aside to keep warm, then cook potatoes longer until tender.

Use Hollandaise sauce recipe from the Basics chapter.

The cooking time may need altering depending on the type and thickness of the fish used.