Description
Make your kitchen feel like a gourmet restaurant with this elegant sous vide sea bass recipe. Quality ingredients and the right temperature control will help you create a dish that belongs in a fine dining establishment.
This recipe pairs tender sea bass with a tasty miso-butter paste. The sous vide method produces incredibly moist fish with crispy skin that will impress your guests.
Ingredients
Scale
- 12–16 ounces sea bass filets (3–4 pieces), skin-on.
- 3 tablespoons unsalted butter, softened.
- 2 tablespoons white miso paste.
- 1 garlic clove, thinly sliced.
- 1 teaspoon sambal.
- Salt to taste.
Instructions
- Set your sous vide water bath to 110°F (43.3°C).
- Mix softened butter, miso paste, sliced garlic, and sambal in a bowl until combined.
- Pat the sea bass filets dry and place them in a single layer.
- Coat the filets generously with the miso-butter mixture.
- Vacuum seal the fish and remove all air.
- Place the sealed bag in the water bath and cook for 45 minutes.
- Take the fish out and save the cooking liquid.
- Heat a skillet over medium-high heat.
- Add a tablespoon of the reserved liquid to the pan.
- Sear the fish skin-side down for 60 seconds to crisp.
- Add remaining cooking liquid before serving.
Notes
– Your filets should have similar thickness to cook evenly.
– Thicker filets need 15 extra minutes of cooking time.
– Make sure the bag stays submerged – if it floats, remove air and reseal.
– Sear only the skin side – no need to flip the fish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Seafood
- Method: Sous Vide