Sous Vide Barramundi
Sous vide barramundi finished under the broiler for crispy skin.
Ingredients
| 1 (8-ounce) | skin-on barramundi filet, skin scored | |
| 1 teaspoon | 5 ml | kosher salt |
| 1/2 teaspoon | 2.5 ml | freshly ground black pepper |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 135°F (57°C). Step 2: Season the fish with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes. Step 3: About 5 minutes before the fish is finished, heat the broiler to high. Line a broiler-safe baking sheet with aluminum foil.
Finishing Steps Step 1: When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Place on the prepared baking sheet, skin side up, and broil until skin is crispy and golden brown, about 3 minutes. Serve.
From https://recipes.anovaculinary.com/recipe/sous-vide-barramundi