Clay's Kitchen : Sous Vide Recipes

Sous Vide Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Chilean Sea Bass with Ginger Ponzu Sauce

Recipe from: Clay Irving, adapted from Sea Bass with Ginger Ponzu Sauce.
Servings: 2

1 pound Chilean sea bass — 2 fillets
4 tablespoons sake
½ teaspoon mirin
1 tablespoon soy sauce

For the ginger Ponzu Sauce:
5 tablespoons Kikoman Ponzu sauce
½ inch fresh ginger, grated

Marinate the sea bass with sake, mirin, and soy sauce for 30 minutes.

Bring the water bath to 122°F. Vacuum seal the fish with the marinade, drop in the water bath and cook for about an hour.

Pan-sear and/or torch both sides of the seabass until the surface turns light brown. Pour the ginger ponzu sauce generously over the baked sea bass and serve hot.

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