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.
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
Portion your Sea Bass filet. Coat in sugar and salt and let sit for 20 min. When finished, rinse the excess off under water.
Combine marinade ingredients (no salt or sugar)
Cover your fish in the marinade for at least 2 hrs. In a bowl I will flip every 30 min.
Bag your fish and marinade together. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC. Place bag into the Bath.
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.