Sous vide Atlantic cod in soy/ginger/garlic/lime/fish sauce
Sous vide Atlantic cod in soy/ginger/garlic/lime/fish sauce
by BostonBestEats
1 Comment
BostonBestEats
Sous vide Atlantic cod (113°F x 40 min) with soy/ginger/garlic/lime/fish sauce, quick pickled lemon/cucumber/chili, roasted carrots, sushi rice. Served with champagne.
From a ChefSteps recipe for Black cod.
Not the world’s greatest composition, when I’ve done this before it looks prettier in a bowl, particularly if you cut the fish to expose the white sides, but that’s hard to do with this delicate fish at this temp. But very tasty. However, next time I would skip the dry 4:1 salt:sugar brine to reduce the salt further. I did use very low sodium soy sauce (Wegmans has the lowest) and cut the recommended fish sauce in half.
1 Comment
Sous vide Atlantic cod (113°F x 40 min) with soy/ginger/garlic/lime/fish sauce, quick pickled lemon/cucumber/chili, roasted carrots, sushi rice. Served with champagne.
From a ChefSteps recipe for Black cod.
Not the world’s greatest composition, when I’ve done this before it looks prettier in a bowl, particularly if you cut the fish to expose the white sides, but that’s hard to do with this delicate fish at this temp. But very tasty. However, next time I would skip the dry 4:1 salt:sugar brine to reduce the salt further. I did use very low sodium soy sauce (Wegmans has the lowest) and cut the recommended fish sauce in half.