Blackened Sous Vide Miso Cod

This recipe is filled with umami flavors that really set your taste buds off. The cod is moist and soft, and goes perfectly with the flavor-packed miso reduction. Top with chiles and scallions for a polished look.

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 131F / 55C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
2. In a medium bowl, mix the sake, mirin, miso, and brown sugar. Add the cod and toss to coat.
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.
4. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the cod from the bag and reserve the cooking liquid.
2. 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.
3. 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.
4. 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.