Sous Vide Sunfish with Soy and Chiles
Sous vide sunfish fillets topped with a bright soy, mirin, and chile sauce.
Ingredients
| 2 | skinless sunfish fillets (6-ounce) | |
| — | Kosher salt and freshly ground black pepper | |
| 1/4 cup | 60 ml | tamari |
| 2 tablespoons | 30 ml | mirin |
| 2 tablespoons | 30 ml | rice wine vinegar |
| 2 teaspoons | 10 ml | honey |
| 1 teaspoon | 5 ml | sesame oil |
| 1 | fresno chile, thinly sliced | |
| 1 | serrano pepper, thinly sliced | |
| 3 tablespoons | 45 ml | thinly sliced scallion |
Instructions
Recipe Temp: 57.2°C / 135°F. Recipe Time: 00:30. Prep Time: 00:15.
Step 1: Set the Anova Sous Vide Precision Cooker to 135°F (57°C). Step 2: Season the sunfish with salt and pepper. 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 the bag in the water bath and set the timer for 30 minutes.
Finishing Steps: Step 1: When the timer goes off, remove the bag from the water bath. Gently remove the fish from the bag (it is inclined to fall apart) and pat dry. Remove the fish from the bag and pat dry. Step 2: In a medium bowl, whisk together tamari, mirin, rice wine vinegar, honey, sesame oil, fresno chile, serrano pepper, and scallion. Step 3: Place each sunfish fillet in a bowl and top with the sauce. Serve.