Blackened Sous Vide Miso Cod

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Recipe Temp 131 F / 55 C
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This recipe is filled with umami flavors that really set your taste buds off. The cod is moist and soft, and goes perfectly with the flavor-packed miso reduction. Top with chiles and scallions for a polished look.

Ingredients for 2

  • 2 tablespoons cooking sake

  • 2 tablespoons mirin

  • 2 tablespoons miso paste

  • 2 tablespoons light brown sugar

  • 2 (6-ounce) skinless cod fillets

  • 4 tablespoons chile oil, plus more for serving

  • 2 small red Thai chiles, thinly sliced

  • 2 teaspoons thinly sliced scallion

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).

  • Step 2

    In a medium bowl, mix the sake, mirin, miso, and brown sugar. Add the cod and toss to coat.

  • Step 3

    Transfer cod and miso mixture to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 4

    Place the bag in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the cod from the bag and reserve the cooking liquid.

    • Step 2

      Heat chile oil in a large non-stick skillet over high heat. When the oil just begins to smoke, add the cod and sear until slightly blackened on one side, about 30 seconds. Transfer to a plate.

    • Step 3

      Return the skillet to medium-high heat and add the reserved cooking liquid. Bring to a rapid simmer and cook, stirring frequently, until reduced to a thick sauce.

    • Step 4

      Slice each cod fillet into 4 pieces and arrange on serving plates. Drizzle with reduced sauce and a few droplets of chile oil. Garnish with sliced chile and scallion. Serve.

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131 F / 55 C Recipe Temp
Recipe Time
Prep Time