Sous Vide Red Braised Swordfish Steak


Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...

Recipe Temp 140 F / 60 C
Recipe Time
Prep Time
Red braising is a traditional Chinese cooking method used for all proteins, but deep water fish steaks or filets take especially well to it. The characteristic red sheen brought out from the combination of brown sugar and soy sauce (or soy alternative) is sweet, savory, and delicious!

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)


  • Step 1

    Set the Anova for 140ºF/60ºC

  • Step 2

    Gather your ingredients

  • 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

  • Step 4

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

  • Step 5

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

    • Finishing Steps

    • Step 1

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

    • Step 2

      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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140 F / 60 C Recipe Temp
Recipe Time
Prep Time