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Old 07-20-2013, 10:23 AM   #1
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Sous Vide Chilean Sea Bass

Sea Bass Fillet or other white flaky fish.

Salt Fish to taste

For Sauce
2 Tablespoons Rice Wine
White part of 2 Scallions
1 Clove Garlic sliced
1/2 teaspoon Sugar
1/2 teaspoon Sesame Oil
1 Tablespoon Soy Sauce
2 Tablespoons Water
(reduce 50%)

Bok Choi
Salt to taste
1/2 Tablespoon Rice Wine
1/2 Tablespoon Water

2 Tablespoons Oil
2 Slices of Ginger

Cook the fish sous vide 1 hour at 135 F. Alternatively steam the fish until flaky.

Make the sauce

Cook the bok choy.

Heat oil with Ginger until extremely hot.

Put bok choi on plate

Place the Fish on top of the bok choi

Add the sauce around the plate

Garnish with Scallions

Drizzle hot oil over Scallions and Fish


Sous Vide Chilean Sea Bass by powerplantop, on Flickr

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Old 07-20-2013, 01:38 PM   #2
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Powerplantop,
That is beautiful.My
Sous Vide came in thrusday.
I have been playing with it.

Josie
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Old 07-20-2013, 03:01 PM   #3
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Quote:
Originally Posted by Josie1945 View Post
Powerplantop,
That is beautiful.My
Sous Vide came in thrusday.
I have been playing with it.

Josie
Thank you, I love mine.
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Old 07-20-2013, 07:04 PM   #4
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That looks delicious
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Old 07-20-2013, 07:23 PM   #5
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Quote:
Originally Posted by Kylie1969 View Post
That looks delicious
Thank you!
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Old 07-23-2013, 12:24 AM   #6
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I can just tell from the photo that the texture of that fish is PERFECT! I wish I could reach through my screen and *nom* it.

Beautiful.
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Old 07-23-2013, 02:11 AM   #7
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Hmmm, chilean sea bass isn't available around here. Do you think this would work with mahi mahi? It has a similar texture.
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Old 07-23-2013, 03:16 AM   #8
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Originally Posted by purple.alien.giraffe View Post
Hmmm, chilean sea bass isn't available around here. Do you think this would work with mahi mahi? It has a similar texture.
Black cod/sablefish is very similar to chilean sea bass. More sustainable too.
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Old 07-23-2013, 07:54 AM   #9
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Quote:
Originally Posted by grumblebee View Post
I can just tell from the photo that the texture of that fish is PERFECT! I wish I could reach through my screen and *nom* it.

Beautiful.
Thank you.

When removing fish from the bag you have to handle it very carefully or it will fall apart.
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Old 07-23-2013, 07:56 AM   #10
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Quote:
Originally Posted by purple.alien.giraffe View Post
Hmmm, chilean sea bass isn't available around here. Do you think this would work with mahi mahi? It has a similar texture.
Mahi mahi or black cod as grumblebee suggested either one would work.
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fish fillet, recipe

Sous Vide Chilean Sea Bass Sea Bass Fillet or other white flaky fish. Salt Fish to taste For Sauce 2 Tablespoons Rice Wine White part of 2 Scallions 1 Clove Garlic sliced 1/2 teaspoon Sugar 1/2 teaspoon Sesame Oil 1 Tablespoon Soy Sauce 2 Tablespoons Water (reduce 50%) Bok Choi Salt to taste 1/2 Tablespoon Rice Wine 1/2 Tablespoon Water 2 Tablespoons Oil 2 Slices of Ginger Cook the fish sous vide 1 hour at 135 F. Alternatively steam the fish until flaky. Make the sauce Cook the bok choy. Heat oil with Ginger until extremely hot. Put bok choi on plate Place the Fish on top of the bok choi Add the sauce around the plate Garnish with Scallions Drizzle hot oil over Scallions and Fish [url=http://www.flickr.com/photos/40726522@N02/9283866457/][img]http://farm8.staticflickr.com/7409/9283866457_951d8d7733_z.jpg[/img][/url] [url=http://www.flickr.com/photos/40726522@N02/9283866457/]Sous Vide Chilean Sea Bass[/url] by [url=http://www.flickr.com/people/40726522@N02/]powerplantop[/url], on Flickr 3 stars 1 reviews
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