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
Calories 177kcal
Ingredients
- 12-16 ounces sea bass
- 3 tablespoons unsalted butter softened
- 2 tablespoons white miso paste
- 1 garlic clove thinly sliced
- 1 teaspoon sambal
Instructions
- 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.
Notes
- 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.
Nutrition
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