Sous Vide Sea Bass
This tender and moist Sous Vide Sea Bass requires just 5 ingredients and it cooks in the sous vide water bath in only 45 minutes!
Servings 4 servings
Heat a sous vide water bath to 110F degrees.
Mix the butter, garlic, miso paste and sambal in a bowl to form a paste.
Rub the mixture over the sea bass and seal in a vacuum seal bag.
Cook for 45 minutes in the water bath.
Remove from bag, reserving the liquid.
Heat a skillet over medium high heat. Add 1 tablespoon of the reserved liquid.
Add the sea bass and cook for 60 seconds to slightly crisp the skin.
Add the remaining reserved liquid on top, remove from heat and serve.
- To ensure the sea bass fillets cook evenly, make sure they’re all the same thickness and arranged in the sealable bag in a single layer.
- If your fillets are thick, you may need to increase the cooking time by about 15 minutes or so.
- When sealing the bag, make sure the air is removed to avoid bacteria getting in the bag.
- The sealed bag should also be completely submerged in the water bath. I like using something heavy like a sous vide sinker weight to prevent it from floating.
- If the bag starts to float, just open the bag, remove the air and reseal it.
- Be sure not to sear the fillets for too long as they may overcook.
- No need to flip the fish as you just need to crisp the skin. If you brown the flesh, the sea bass will overcook.
- For the best results, make sure you buy high quality sea bass from a reputable source.
Serving: 1piece | Calories: 177kcal | Carbohydrates: 3g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 377mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg