Miso Ginger Chilean Sea Bass

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.

Author

James Beshada

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.

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 130F / 54.4C

Ingredients

• 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

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.
2. Combine marinade ingredients (no salt or sugar)
3. Cover your fish in the marinade for at least 2 hrs. In a bowl I will flip every 30 min.
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

1. 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.
2. Enjoy!