Sous Vide Chilean Sea Bass with baby Bok Choi

Cooking Sea Bass Fillet (or other white flaky fish) Cooked using the sous vide meathod.

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

Music courtesy of Audio Network

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Please watch: "Homemade Tender Carnitas Tacos"
   • Homemade Tender Carnitas Tacos  
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