Sous Vide Red Braised Swordfish Steak

Ingredients for 4

• 1 lb swordfish steaks

• 2 teaspoons tamari/soy sauce/coconut aminos

• 2 teaspoons rice wine vinegar

• 1 teaspoon brown sugar/coconut palm sugar/erythritol

• 1/2 teaspoon sesame oil

• 2 chopped spring/green onions, white and green parts separated

• 1 Tablespoon grated or finely minced ginger

• 1 teaspoon toasted sesame seeds (optional)

• 1 teaspoon chili sauce, like Sriracha (optional)

• Cilantro sprigs, for garnish (optional)

• Lime wedges (for garnish)

Directions

• Step 1

  Set the Anova for 140ºF/60ºC

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  Step 2

  Gather your ingredients

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  Step 3

  Combine the fish, tamari, rice wine vinegar, sugar, sesame oil, white parts of the onions, and minced ginger in a zip-locking bag

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  Step 4

  Using the immersion method, squeeze all of the air out of the bag and seal

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  Step 5

  Place the bag into the water bath and set timer for 30 minutes.

• Finishing Steps

• 

  Step 0

  Remove from bath and tip onto serving plate, complete with bag juices

• 

  Step 1

  Sprinkle with sesame seeds, green parts of the green onions, and chili sauce for garnish. Add cilantro leaves and a spritz of lime for additional brightness to the richness of the fish!

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