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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Precision® Cookers
Edge-to-edge perfection. No skill required.
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
Directions
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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.
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Step 2
Combine marinade ingredients (no salt or sugar)
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Step 3
Cover your fish in the marinade for at least 2 hrs. In a bowl I will flip every 30 min.
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Step 4
Bag your fish and marinade together. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC. Place bag into the Bath.
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Finishing Steps
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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.
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Step 1
Enjoy!