powerplantop
Executive Chef
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
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