Super Simple Seven: Fish in XO Sauce
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
We all love Asian recipes, but sometimes when you look at an ingredients list with what seems like 100 obscure ingredients, you’re put off before you even begin. So the Super Simple Seven recipe series is simplified versions of favorite Asian dishes – made with seven ingredients or less!
These are by no means the most authentic Asian recipes you’ll find, they’re instead simplified dishes that you can quickly whip up when you’re pressed for time but are in the mood for some Asian flavors.
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 2
2 mulloway or barramundi fillets
2 tbs vegetable oil
1 green onion, sliced diagonally
1 tsp ginger, grated
1 tsp soy sauce
1 tsp XO sauce
½ tsp chicken bouillon powder (or ½ tsp of a crushed stock cube) mixed with ½ cup hot water
Directions
-
Step 1
Cook the fish fillets sous vide at 131F (55C) for 30 minutes.
-
Finishing Steps
-
Step 0
When the fish is finished cooking sous vide, heat up vegetable oil in a small pot over a medium heat and fry the ginger for 1 minute, then add the stock, soy and XO sauce and simmer for a further 5 minutes.
-
Step 1
Put the fish in serving bowls, pour the sauce over the fish and serve with sliced green onion scattered on top.