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"
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[TheSquishyMonster]

I adore your treatment of the sea bass. Nothing like I've ever eaten myself =)

[cohibadad]

My favorite fish I've ever had was a poached Chilean Sea Bass. Thanks for this video James. I can't wait to try it. I bet Sous Vide Chilean Sea Bass beats poached.

[hannahclarkson]

Could you substitute black cod for the bass?

[castcrus]

chinese don't steam the fish with the sauce, we steam them with ginger and chives about 10 min per pound of fish and pour just enough soy souce after taking it out, then add one table spoon of hot oil on top.

[miamiwax]

why not sear the fish a little with a torch?

[greghoneycutt]

we all do realize that chilean sea bass isn't chilean, nor bass? It's a member of the cod family. Patagonian tooth fish.

[bigdchi]

His sauce recipe looks disgusting. Never heat and or reduce sesame oil. It breaks down and tastes like motor oil. Put it in at the end off the heat. It wouldn't hurt to sear it at the end.