Sous Vide Barramundi Sea Bass


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

  • Rate This
Recipe Temp 135 F / 57.2 C
Recipe Time
Prep Time
Barramundi is an Asian sea bass. It’s big, and because it feeds on lots of shellfish, it smells a little fishy, but don’t let that turn you off! We recommend serving it with an orange and fennel salad, drizzled with olive oil and topped with fresh dil.

Ingredients for 2

  • 1 (8-ounce) skin-on barramundi filet, skin scored

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57°C).

  • Step 2

    Season the fish with salt and pepper and 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 in the water bath and set the timer for 30 minutes.

  • Step 3

    About 5 minutes before the fish is finished, heat the broiler to high. Line a broiler-safe baking sheet with aluminum foil.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Place on the prepared baking sheet, skin side up, and broil until skin is crispy and golden brown, about 3 minutes. Serve.

Latest Comments

135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time