Miso Ginger Chilean Sea Bass


I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.

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Recipe Temp 130 F / 54.4 C
Recipe Time
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One of the best ways to cook this delicious and delicate fish. Step up the flavors and enjoy for a special dish while letting your anova cook it perfectly.

Ingredients for 1

  • 1 filet Chilean Sea Bass

  • 2 tbsp White miso

  • 1 tbsp soy sauce

  • 1 tbsp mirin

  • 1 tbsp minced Ginger

  • 1/4 tsp sesame oil

  • Sugar

  • Salt


  • Step 1

    Portion your Sea Bass filet. Coat in sugar and salt and let sit for 20 min. When finished, rinse the excess off under water.

  • Step 2

    Combine marinade ingredients (no salt or sugar)

  • Step 3

    Cover your fish in the marinade for at least 2 hrs. In a bowl I will flip every 30 min.

  • Step 4

    Bag your fish and marinade together. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC. Place bag into the Bath.

    • Finishing Steps

    • Step 0

      When finished. Heat a cast iron skillet on high. Add a high smoke point oil and sear for approx 45 sec per side. Take care removing from the bag as it is very delicate.

    • Step 1


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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time