Teriyaki Barramundi

Author

Glenn Skinner

Prep Time: 00:00

Recipe Time: 00:30

Temperature : 134.6F / 57C

Ingredients

• 2 Barramundi Fillet
• 3 tbsp soy sauce
• 1.5 tbsp wine vinegar
• 0.5 tbsp redwine
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp ginger grated

Directions

1. Set your Anova Sous Vide Precision Cooker to 134.6ºF / 57.0ºC

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