Sous Vide Sunfish with Soy and Chiles

These slightly spicy Asian-inspired sous vide sunfish filets are quick — they take only 45 minutes to prepare, including prep time. They're so easy and healthy! For a well-rounded dinner, serve them with rice and sautéed or steamed greens.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 135F / 57.2C

Ingredients

• 2 (6-ounce) skinless sunfish fillets
• Kosher salt and freshly ground black pepper
• 1/4 cup tamari
• 2 tablespoons mirin
• 2 tablespoons rice wine vinegar
• 2 teaspoons honey
• 1 teaspoon sesame oil
• 1 fresno chile, thinly sliced
• 1 serrano pepper, thinly sliced
• 3 tablespoons thinly sliced scallion

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
2. Season the sunfish with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. 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. Gently remove the fish from the bag (it is inclined to fall apart) and pat dry. Remove the fish from the bag and pat dry.
2. In a medium bowl, whisk together tamari, mirin, rice wine vinegar, honey, sesame oil, fresno chile, serrano pepper, and scallion.
3. Place each sunfish fillet in a bowl and top with the sauce. Serve.