Blackened Sous Vide Miso Cod
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
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Step 2
In a medium bowl, mix the sake, mirin, miso, and brown sugar. Add the cod and toss to coat.
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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.
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Step 4
Place the bag in the water bath and set the timer for 30 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the cod from the bag and reserve the cooking liquid.
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Step 1
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.
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Step 2
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.
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Step 3
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.